Dried Orange Garland
Learn how to make a DIY Homemade Dried Orange Garland with this easy DIY and video. It’s a fun way to add a natural look to your holiday decorations.
Yield: 1 Garland
Cost: $5-$8
Equipment
- 1 Sharp knife
- 1 Oven
- 1 Baking sheet
- 1 Scissors
Materials
- 6-8 whole Oranges
- 1 bundle Twine or string
- 1 Cutting Board
- 1 roll Parchment paper
- 1 roll Paper towels
Instructions
- Prepare your workspace: Preheat your oven to its lowest setting, usually between 170–200°F. Line a baking sheet with parchment paper and set out your cutting board, knife, and oranges so everything is within reach.
- Slice the oranges: Cut the oranges into thin, even slices, about 1/4 to 1/2 inch thick. Consistent thickness helps the slices dry evenly and prevents burning. Thicker slices are okay as long as you get as much moisture out of them as possible. Please read step #3 for details.
- Remove excess moisture first: Before drying, press the orange slices between several layers of paper towels. Use three to four layers and gently press with both hands with an orange slice sandwiched between the paper towels to absorb as much surface moisture as possible. This step is very important.
- Arrange on the baking sheet: Lay the orange slices flat on the parchment-lined baking sheet, making sure they don’t overlap. Proper spacing allows air to circulate and helps the slices dry fully.
- Dry the oranges: Place the baking sheet in the oven and let the oranges dry for 2–3 hours. Flip the slices every 30–45 minutes to ensure even drying. The oranges are done when they feel dry and slightly firm, with no sticky spots.
- Cool completely: Remove the dried orange slices from the oven and let them cool fully on the baking sheet. Cooling helps them firm up before stringing.
- String the garland: Thread twine or string through the center of each dried orange slice. Leave a small space between slices for a lighter, more balanced look.
Video
Notes
Use the lowest oven setting: Set your oven to the lowest temperature possible, ideally between 170–200°F. If your oven doesn’t go that low, use the keep warm setting, which usually holds closer to 125°F.
Let moisture escape: Prop the oven door open slightly using a wooden spoon or heat-safe utensil. This allows steam to escape, which helps the oranges dry instead of bake.
Flip often while drying: Turn the orange slices every 30–45 minutes. This helps moisture release evenly and prevents dark spots from forming.
Avoid high heat: Oranges darken when the temperature rises too high and the natural sugars begin to caramelize. Keeping the heat low slows this process and helps preserve the bright color.
Understanding the different drying methods: A dehydrator works best because it removes moisture consistently without added heat. An oven can still work well, but only when moisture is released slowly, and the temperature stays very low.