Dried orange, grapefruit, lemon and lime slices are extra pretty because their flesh becomes almost translucent as it dries, and exotic blood oranges turn into really deep orange-maroon ornaments. Make thin (¼-inch) horizontal slices through the fruit and dry your rounds as you would apple slices. For variety, stud the peel with whole cloves first, and cut your slices a little thicker. Thread a string through one edge of each round and hang. Use the leftover ends of your fruits for making peel ornaments (keep reading!). Once the holidays are over, eat the slices, use them to flavor fish, add them to baked goods or bean soup, cook them with a bit of honey to make marmalade, toss them into your tea or mulling cider, or just simmer them on the stove to release their fresh sent into a stale winter house.