Make Cinnamon Stick Ornament Bundles in 45 Minutes for $14
Thoroughly dried orange slices are the one variable that keeps these bundles fragrant for years instead of turning moldy within days.
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I used to hang fresh orange slices on holiday bundles and wondered why they turned fuzzy and sour by December 1st. The difference between ornaments that last for years and ones that mold within a week comes down to one thing: how completely the fruit is dried. Moisture trapped in the pith feeds mold, while slices dried until they snap-bend like leather lock in their oils and stay fragrant. A low, slow oven pulls that water out without scorching the peel. Plan on about 45 minutes of hands-on time, plus oven drying in the background, for a total of $14 for a full batch of six bundles.
What You'll Need
- Materials (~$14 total):
- 2 large navel oranges (~$3)
- 12 whole cinnamon sticks, 3-inch length (~$5)
- 6 small fresh pine or fir sprigs, 4 inches long (~$2, or free from trimmings)
- 1 spool natural jute twine (~$2)
- 1 small bag of whole star anise (~$2)
- Tools (likely on hand):
- Serrated knife
- Baking sheet with parchment paper
- Wire cooling rack
- Scissors
How to Do It
- Heat your oven to 200°F. A low temperature dries the fruit rather than cooking it, which preserves color and oils.
- Slice the oranges into 1/4-inch rounds with a serrated knife. Uneven slices dry unevenly, leaving damp spots that can mold later.
- Blot each slice with a paper towel to remove surface juice. This shaves up to an hour off drying time and prevents sticky, browned edges.
- Bake the slices on a rack set over the baking sheet for 2.5 to 3 hours, flipping once at the halfway point. Air circulating under the slices dries both sides evenly. They are done when they feel leathery and no moisture beads on the surface.
- Cool the slices completely on the rack for 30 minutes. They crisp up as they cool, and tying them while warm traps residual steam.
- Stack two cinnamon sticks, one pine sprig, and one orange slice into a neat bundle. Layering the sprig behind the slice gives the bundle depth and keeps the greenery from hiding the fruit.
- Tie each bundle with 12 inches of jute twine in a snug double knot, leaving a tail to form a hanging loop. A tight knot matters because cinnamon sticks shrink slightly as they dry.
- Finish by tucking a star anise under each knot. Store leftovers in a sealed container, and hang bundles on the tree, gifts, or doorknobs.
Holiday floral designers dry citrus on wire racks rather than directly on pans, and they rotate slices from the edge to the center of the rack halfway through. Oven edges run hotter, so swapping positions keeps every slice evenly translucent. Finish by misting the dried bundles lightly with cinnamon essential oil diluted in water to refresh the scent.
