It’s usually my second favourite season, but as Autumn this year has been nothing but a whole lotta rain, winter is taking the crown for me this year.

That being said, here in the sub tropics our winters are quite mild. As soon as the temp drops below 20 degrees C, I am rugging up with a jumper and beanie by the fire. Ahhh.

Something else that I love about winter, is the abundance of citrus fruits! The assortment of citrus trees in our home orchard are such a treat and arrive just time for some much needed vitamin C. Our three growing girls absolutely devour our trees. They have them in lunch boxes, juice them and share with friends when they come around. Mandarins are the fav, but lemonades, oranges and blood oranges are much loved too. 

We have a few neighbours with orchards also, who often have more than they need, so the girls often go down the road with Alex and pick a few basket loads to bring home to top up our supplies and do some preserving.

1. Preheat oven to around 90 degree C (nice and low)
2. Line a baking tray with baking or parchment paper
3. Cut citrus into equal size slices, removing the ends and laying them down evenly on the baking paper.
4. Bake for 3-4 hours, depending on the size, type of fruit and your oven. Turn them every hour to keep your eye on them and allow them to dry evenly.
5. Remove from the oven and allow to cool completely.
6. Use a squewer or toothpick to poke a hole in the top if each round and thread your sting through and tie.
7. Hang somewhere to make it feel warm and festive!

Top tips

• Don’t try and dry them too quickly like I did and burn some.
• Once used, put them away and use them again for birthdays, solstice celebrations or repurpose into small ornaments to hang on the tree come Christmas time.