The most important item for your garland and ornaments is your citrus, of course. Oranges are a classic for making dried fruit, but living in South Texas, I thought I’d add in some extra color with grapefruit, too.
Preheat your oven to 250 and gently pat your slices dry between two towels (the more moisture you can soak up, the faster they’ll dry). Place your slices on a cookie rack and place the rack on a baking sheet–this will help more air circulate around the slices, again helping with drying.
I baked my slices for about 12 hours, flipping them over half way through. I probably could have taken them out sooner, but they wouldn’t have been completely dry. If you’re short on time you could do 6 instead; they’ll dry more as they’re hanging.
Once you have all of your slices, gather some string and a needle (I used some paper cord I found in the jewelry section of the craft store).
For the garland, cut a long piece of string and use your needle to poke through each slice, tying them at the top so they’ll lay flat.
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