As you can tell from the title of this blog post, I did not make beef jerky.
Procrastinate much? Why, yes … sometimes I do.
But, even when life throws you a curveball from time to time, good things still happen when they need to. Case in point? My substitute recipe … oven-dried citrus slices.
Often seen as part of a rustic craft project, oven-dried citrus slices are also a culinary treat that have a surprising amount of uses in the kitchen:
- Pop a slice or two into a cup of water, iced tea, or hot tea to give your drink a flavor boost.
- Add a slice or two, along with a few cinnamon sticks, to your next batch of mulled cider.
- Grind the slices into a powder, then mix with some salt and pepper to make your own seasoning blend.
- And, of course, just eat them for a snack … especially when they’ve been dried with a sprinkling of sugar for extra sweetness.
I will definitely be making more batches of my oven-dried citrus slices … and my friends and family members shouldn’t be surprised if they find some coming their way this holiday season too!
- Assorted citrus fruit, washed, seeded, and thinly sliced
- Confectioners' (powdered) sugar for dusting (optional)
- Preheat oven to 200°F.
- Line a few baking sheets with aluminum foil, then place a wire cooling rack on top of each baking sheet.
- Place the citrus slices in a single layer about ½-inch apart on top of the cooking racks, then blot them gently to remove some of their excess moisture.
- Bake the citrus slices until the peels are dry and the flesh is translucent, about 2½ hours.
- Allow the slices to cool completely after drying, then store in an air-tight container.