Directions:
- Preheat the oven to 175°. Set large wire racks on each of 3 large rimmed baking sheets. Arrange the orange slices in a single layer on 2 of the racks. Dry the oranges in the upper and lower thirds of the oven for about 4 hours, until the flesh is slightly tacky and the peel is crisp; flip the orange slices and shift the pans from top to bottom and front to back halfway through drying. Let the slices cool completely on the racks.
- Meanwhile, trim the ginger as necessary to fit the width of a mandoline. Slice the ginger into lengthwise strips 1/8 inch thick; discard the end pieces. Arrange the ginger in a single layer on the remaining rack. Dry the ginger in the oven for about 3 hours, until dry to the touch; flip the ginger and shift the pans from front to back halfway through drying. Let the ginger cool.
- Divide the oranges, ginger and spices into 8 bags and secure with twine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 32.55 Kcal (136 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 0.29mg | 0% | |
| Potassium | 127.69mg | 3% | |
| Total Carbs | 8.26g | 3% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 0.7g | 1% | |
| Vitamin C | 34.8mg | 58% | |
| Calcium | 26.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.07 Kcal (201 kJ) | ||
| Calories from fat | 0.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 0.42mg | 0% | |
| Potassium | 188.6mg | 3% | |
| Total Carbs | 12.19g | 3% | |
| Sugars | 8.77g | 24% | |
| Dietary Fiber | 2g | 5% | |
| Protein | 1.03g | 1% | |
| Vitamin C | 51.4mg | 58% | |
| Calcium | 39.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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