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
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
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.
I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage https://www.etsy.com/shop/AbbiesGarage?ref=search_shop_redirect