California navel oranges are fabulous right now. I have been experimenting with drying them in the oven. It is essential to soak up most of the juice with paper towel. The slices that were untreated were drowning in juice. Those left with their skin on were bitter. I dipped some in sugar; these were just sweet, but not very orangey. The best ones were the thinly sliced, unsweetened orange slices with the skin and most of the pith removed.

navel oranges

• Preheat the oven to 200 degrees F.
• Wash and dry the oranges.
• Cut the bottom and the top off.
• Slice the oranges on their belly as thinly as possible.
• With a sharp knife cut away the skin and most of the pith.
• Place the orange slices between layers of paper towel and press out the juices.
• Lay the orange slices on a parchment lined baking pan.
• The slices can touch, but do not layer them.
• Bake in a 200F oven for 2 hours.
• Store the orange slices in a single layer between wax paper.
• Use these for cake decoration.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!