READY IN: 1hr 30mins
Recipe by evelynathens

Nothing lovelier during the holidays than to see and, more especially, SMELL a pomander. They are one more thing that makes the holidays special. Start making them now so they'll be completely dry by the time the holidays arrive. They make lovely gifts. From Barbara Randolphs 'Gifts From The Kitchen'.

Top Review by Susie D

My grandson spotted a photo in a magazine & quickly informed me I had mandarin oranges & asked to make some. We used a ball point pen to make the holes so the cloves were easy enough for him to insert. We used them scattered along the Thanksgiving table and he had made enough for every family to take one home. (I placed them in small leaf shaped condiment dishes as they were leaking juice the day after making as they started the drying process). They really did add to the traditional smells of holiday baking & this activity was a fun project for the two of us. Thank you for sharing your recipe!

Ingredients Nutrition


  1. Although many 'recipes' for pomanders suggest rolling them in powdered orris root and ground spices after they are finished, this is unnecessary. They will remain fragrant for years without this unsightly coating. They not only look better, but they are not irritating to the many people who are allergic to orris.
  2. Begin with firm fruit of any size (personally I've used oranges, lemons & limes}. Push the stems of whole cloves into the surface of the fruit so their edges just barely touch. {I find it helpful to just break the surface with a small knitting needle first}. The fruit will shrink as it dries, so there has to be some space between the cloves. Leave the indentations around the stem and blossom, since they will recede into the fruit as the pomander dries. Place the pomander in a dry place with good air circulation [away from direct sun]. Each day, roll it very gently in your palms to push the cloves into the drying fruit. When the fruit is partly dry, push a bent wire or hairpin [I find that florist pins work especially well] into the stem end to form a hanging loop. When the pomander is thoroughly dry, tie a bow to the loop.
  3. My pomanders from this recipe are now 3 years old.
  4. Note: My count of 3 oranges, 3 lemons and 3 limes is arbitrary. You could of course do all oranges, or any combination thereof. The amount for the cloves is also arbitrary because it depends entirely on how many pomanders you are making and how big the fruit are.

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