Orange, cinnamon and star anise pot pourri

Ingredients:

4 oranges 10 sticks of rolled cinnamon 10 whole star anise

Method:

Preheat the oven to 90°C. Wash and dry the oranges.

Then use a sharp knife and cut even rounds of 3mm thickness. Place them onto a thin baking tray in an even layer. You may need two trays, depending on the size of the oranges.

Place them in the oven and let them dehydrate for four-five hours or even longer, it all depends on the juiciness of the oranges. If you have a dehydrator then dehydrate the oranges following the instructions.

Once the oranges are ready, arrange them along with the cinnamon sticks and star anise in a pretty dish. Add tinsel or holly leaves to add a festive touch. This will last for several months, even a year, depending on how well the oranges are dehydrated. You can add some cinnamon oil too to enhance its fragrance.