Cutting the Mandarines

• Start with firm citrus. Softer fruit collapses while drying. Choose mandarins that feel heavy and tight-skinned.
• Make 6–8 vertical cuts around the fruit. Hold the mandarin stem-side up.
• Cut downward from top to bottom, stopping about ¼ inch before the top so the slices stay connected.
• Space your cuts evenly around the fruit (like slicing a pie, but stopping short at the top).
• Make sure your cuts go deep enough to reach the flesh, but not so deep that pieces fall off.
• Gently open the cuts with your fingers. Just enough to let air inside — this helps them dry faster and gives them that pretty “flowering” shape.
• Optional: Add whole cloves. This is called a "pomander." Stemming from Medieval times, these fragrant-filled fruits were thought to ward off illness and bad luck going into the new year. A few cloves pressed into the natural openings add fragrance and a classic old-world look.

Drying the Mandarines

Oven Method

• Preheat oven to 170–200°F.
• Line a baking sheet with parchment.
• Place mandarins cut-side up with a little space between each.
• Dry for 3–5 hours, flipping every hour.
• When the outside looks leathery and the cuts have opened slightly, turn off the oven and let them sit inside as it cools.

Dehydrator Method

• Place mandarins on trays.
• Dry at 135°F for 10–18 hours, depending on size.