Nothing says holidays like the smell of Christmas — pine, cinnamon, orange, cranberry. So when I read another blog on how to make dried orange slices, I was all in. They were supposed to end up with a beautiful translucence — perfect to hang on the tree for their beauty and aroma.
I carefully cut orange slices about one-eighths inch thick. I had the perfect serrated knife for this job.
I then spread them out on a wire rack on top of a sheet pan. I also put small parts of the orange onto the rack — I hoped these small pieces could go in potpourri. The wire rack helps air get under the slices so they dry more quickly. I placed them in a 250 degree oven.
They started drying immediately but got grill marks after about 15 minutes in the oven. I was not going for the steak look! I continued the drying process, but in the end, I threw everything away. While the slices got dry, they were ugly and had no smell whatsoever. Disappointing, but another day in the home of a crapsman!