On your left observe the result of last night experiments in fruit ornaments handcrafting. I always doubted for some reasons that it would actually work for me, after the numerous failures at gingerbread things. But they turned out just lovely.
So here is how I did it:
Slice navel oranges no thicker than 1/4". Only keep the pretty slices, eat the rest. It's not like you are going to put the ugly ones up in your tree in the end.
Lay all the selected slices on a parchment paper lined cookie sheet. Dry in a 200 F oven for quite a few hours. The time really depends on where you live. Here is Utah it's very dry, so it takes less time. A convection oven also reduces time. You want to flip them once the rinds look like they want to curl up. You will stop just short of dried-up, when the pulp is still a bit flexible. The longer you leave then in the oven the darker they will get. My friend Ambre also informs me that time will darken them. Finish drying the fruit slices on racks. The next day they are ready to be threaded and hanged.
At the end of the season don't store them in plastic but rather in paper bags, to be used again for a few more Christmases.