If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I started drying citrus wheels a year or so ago and we are hooked - for this recipe I used valencia oranges, but really any citrus will work - I stick to thinner skinned varieties as you eat them peel and all. When blood oranges are available I buy as many as I can carry and dry them all - delicious crumbled over salads, grilled meats, and ice cream too! Another bonus is that while the oranges dry your kitchen will be toasty warm and smell wonderful. *** NOTE - you will need a spice grinder *** - aargersi
dried citrus wheels
- 8 valencia oranges
- non stick spray
- set the oven to 200 degrees. Cover 2 cookie sheets with foil and lightly sray with non-stick. Wash the oranges and slice them VERY thinly. Lay them evenly on the cookie sheets and bake until the are very dry - about 5-6 hours. Remove the pits as best you can. Turn them once or twice as they dry. Store for a few weeks (if they last that long which they won't) in an air tight container.
Trio Of Citrus Salts
- 1 1/2 cup kosher salt
- several sprigs fresh rosemary
- 5 dried orange wheels
- 1 teaspoon sweet paprika
- 2 cloves garlic
- 1 large lemon
- 1 ancho chili
- 1/2 tablespoon cumin
- 2 limes
- Orange salt: grind the orange wheels and needles from 2 sprigs of rosemary in the grinder. Mix together with the paprika and 1/4 c of the salt. Store in sealed jar for several weeks.
- Lemon salt: finely mince the garlic and 1 tbs. of rosemary. Mix together with 1/4 c salt and the zest from the lemon. Store in sealed jar for several weeks.
- Lime salt: Remove the seeds and stem from the chili. Grind in the spice grinder. Mix together with 1/4 c salt, the cumin, and zest from 2 limes. Store in sealed jar for several weeks.
- This recipe was entered in the contest for Your Best Citrus Recipe
- This recipe was entered in the contest for Your Best Edible Gift