Instructions and a video showing how to make a Fall Wreath using mostly ‘edible’ ornaments’
In my ongoing efforts to channel ‘all things fall’, I’ve filled my pots outside with mums and pansies, lined my front porch stairs with pumpkins of all sorts and filled bowls with pinecones. I’ve set my table with my pumpkin plates, baked every apple-spiced dessert I can think of and have some luscious candles burning. I think now that I’ve finished this Fall Kitchen Wreath, I can finally sit back and say, ‘C’mon Fall, I’m ready for you!’
I tried my hand at making dried oranges and orange slices last month, which became the basis for this Indoor Wreath. With those dried oranges in hand, I decided I wanted this to be a Kitchen Wreath, bearing mostly edible ornaments. To the dried oranges and orange slices I added sticks of cinnamon, a dried artichoke, and a few wheat sheaves. The pinecones, while not edible, seemed de rigueur for a fall wreath…right?
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If you go the dried orange route, you need to plan a few days in advance. The process isn’t hard and doesn’t require much effort, but does require a couple of days in your very low oven.
The first step for whole dried oranges is to make several slices into the orange. The key is that you must reach the actual fruit under the skin, you can’t just make a shallow cut in the peel. You need the heat and air to reach the actual fruit flesh in order to dry it out. If while in the oven you notice that a cut was not deep enough, simply take the fruit from the oven and make the cut a little deeper.
Place the oranges in your dehydrator or low-temperature oven (150°) and let dehydrate for 2-3 days. If you need to use your oven while you are drying the oranges, take them out and let them sit on your counter until you can put them back in the oven. I turned my oven off at night and turned it back on in the morning.
The slices will take a much shorter time.
You can also stud your orange with cloves in any pattern.
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