 |
Prep Time: 20160 Minutes Cook Time: 0 Minutes |
Ready In: 20160 Minutes Servings: 8 |
|
Pomanders were originally metal or ivory filigree balls filled with spices fixed with ambergris, hence the name (from the French pomme d'ambre , or apple of ambergris). Having a bowl of these fragrant oranges (or lemons) near an entryway or on a kitchen table is one of my favorite and easiest holiday decorating traditions. Prep time depends on how the size of the fruit; the smaller, the quicker it will harden and dry. P.S. - don't eat 'em - they're just for fragrance! Ingredients:
6 oranges (or lemons) |
whole cloves |
decorative ribbon |
4 tablespoons ground cinnamon |
4 tablespoons ground cloves |
2 tablespoons ground nutmeg |
2 tablespoons ground allspice |
1/4 cup orrisroot powder (as preservative) |
Directions:
1. Combine the spice mix ingredients.
2. Wash oranges.
3. Insert cloves into oranges in a decorative pattern (stripes, swirls, whatever strikes your fancy!).
4. Roll cloved oranges in the spice mixture within 24 hours and set in a warm place to dry, turning fruit daily.
5. Drying takes from two weeks to possibly a month.
6. Pomanders are completely dry when they are hard.
7. Remove pomanders from the spice mix, dust off a little, and tie with decorative ribbons. Set out in a bowl, or you can use as Christmas ornaments.
|
|