Recipe by EdsGirlAngie
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!
Top Review by Charishma_Ramchandani
This has to be the best non-edible Christmas recipe of the season that I have tried this year! For one thing, I loved learning what pomanders are all about, and for another, these smell so amazing that you can actually make these and then put them into a pot alongwith lots of water and boil the water with the pomanders ---the aroma is awesome and is the best cure for a dull bad mood/day! Also, you can toss these pomanders in the bath tub in warm water, add your favourite choice of essential oils, and soak in! This is awesome! I have made some today and I'm going to keep some as decorations on my kitchen shelf! Thank you with all my heart for sharing this! Merry X'mas to you!
- 6 oranges (or lemons)
- whole cloves
- decorative ribbon
The Spice Mix
- 4 tablespoons ground cinnamon
- 4 tablespoons ground cloves
- 2 tablespoons ground nutmeg
- 2 tablespoons ground allspice
- 1⁄4 cup orrisroot powder (as preservative)
Directions See How It's Made
- Combine the spice mix ingredients.
- Wash oranges.
- Insert cloves into oranges in a decorative pattern (stripes, swirls, whatever strikes your fancy!).
- Roll cloved oranges in the spice mixture within 24 hours and set in a warm place to dry, turning fruit daily.
- Drying takes from two weeks to possibly a month.
- Pomanders are completely dry when they are hard.
- 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.