Dried Orange Slices (Oven or Dehydrator) | Cotter Crunch (2024)

FAQs

Is it better to dehydrate oranges in the oven or dehydrator? ›

Bake at 200 degrees F for several hours until dry, flipping every 30 minutes to prevent edges from curling. It should take anywhere from 3-5 hours. - To dehydrate: Set your dehydrator to 130 degrees for about 12-14 hours, flipping every hour or so.

The dehydrated orange slices shown in the photo below were dry after fourteen hours. Fully dried orange slices will bend or snap in half. The peels will be crunchy.

Bake the slices in the oven for about 6 hours, or until completely dry. Flip the slices every hour or so to help the oranges dry evenly and retain a nice flat shape. If your oranges are sticky or tacky, add more time until all the moisture is removed to prevent mold.

But instead of cooking with heat, dehydrators draw moisture out of foods so they dry out and can be enjoyed for a long time. Most ovens do not offer the same low temperatures that a dehydrator does.

Since dehydrators use less electricity than a traditional oven, they can also save you on energy costs.

If your dehydrated food feels soft, spongy, or sticky it's probably not dehydrated enough. Put the product back in for additional time. Hard and crunchy or breakable pieces are done.

If you are going to use the dried slices for culinary purposes, oranges will last, if properly dried, a year or two years. Slices used to decorate, they will last indefinitely. If you can see or smell mold on your oranges, throw them away. They probably were not completely dry when stored.

Dehydrated: Texture. Because freeze drying removes nearly all of the moisture or water content from the food, it has a much crispier, crunchier texture than food that is simply dehydrated. Dried fruit, for example, tends to be chewy and sweet because it is still holds about a third of its original water content.

If you dry and store your oranges properly, the slices should be good for at least two years, and often much longer and they'll be ready for Christmas porch decor ideas and Christmas patio ideas. To store, place them in a completely dry airtight container until the next holiday season.

How do I know when my dehydrated oranges are done? ›

How to tell when dried oranges are done. Dried orange slices will snap when bent once they are completely dried and cooled, and will have no juice left (tear one in half and squeeze—if moisture appears, dry them longer). Take a few pieces out of the dehydrator and let them cool before testing.

Cut up three or four oranges into slices of similar sizes (or as many as you can squeeze in) and place them in your air fryer drawer. You'll need to use the dehydrator setting if you want the best results, and leave it on for around 4 hours.

The dried fruit is a disorder known as granulation. Granulation is the drying of the juice sacs within the fruit. Navel, mandarins, mandarin hybrids, grapefruit and Valencia fruit sometimes exhibit drying of juice vesicles when harvest is delayed or when the trees are grown on lemon or other vigorous rootstocks.

You'll want the oven's temperature to be under 200 degrees Fahrenheit (93.3 Celsius) for the best results. Simply set your oven to "warm" and you'll be all set. If you do have low temperature options, 120 degrees F (49 degrees C) to 140 degrees F (60 degrees C) is usually optimal for a wide range of foods.

Apples are ideal for oven drying - in fact, all fresh fruit can be dried in the oven.

Slice citrus fruit into ¼” (or thinner) rounds and place on a parchment-lined baking sheet. Bake at 170ºF for 4-6 hours, turning the slices over every 2 hours, or until fully dried out. Use dehydrated citrus to garnish your favorite beverages.

Store them in a cool, dry place away from sunlight. If you are going to use the dried slices for culinary purposes, oranges will last, if properly dried, a year or two years. Slices used to decorate, they will last indefinitely. If you can see or smell mold on your oranges, throw them away.

Heat oven to 140C/120C fan/gas 1 and line 2 baking sheets with baking parchment. Slice the oranges and apples very thinly, using a mandolin for the apples, if you have one. Arrange the slices on the trays, then bake for 45 mins-1 hr, turning halfway through cooking, until completely dried out.