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!
My Private Note
Units: US | Metric
The Spice Mix
- 1Combine the spice mix ingredients.
- 2Wash oranges.
- 3Insert cloves into oranges in a decorative pattern (stripes, swirls, whatever strikes your fancy!).
- 4Roll cloved oranges in the spice mixture within 24 hours and set in a warm place to dry, turning fruit daily.
- 5Drying takes from two weeks to possibly a month.
- 6Pomanders are completely dry when they are hard.
- 7Remove 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.
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Nutritional Facts for Orange-Clove Pomanders
Serving Size: 1 (871 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 104.3
- Calories from Fat 19
- Total Fat 2.1 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 13.7 mg
- Total Carbohydrate 24.2 g
- Dietary Fiber 8.0 g
- Sugars 13.0 g
- Protein 1.9 g
The following items or measurements are not included: