Pomanders

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  • Ready in: 1 hour to prepare
  • Serves: 4
  • Complexity: easy
Pomanders

Ingredients

  • variety of fruits for your pomanders: lemons, tangerines,limes, and oranges
  • lemon juice
  • 2 oz (50gr) whole cloves
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • 2 teaspoons allspice
  • 1 tablespoon orris root or sandalwood oil as preservative
  • darning needle or toothpick
  • brown paper bag

Directions

  1. Notes before you start.

    Choose unblemished fruit.  Remember that the fruit will shrink about two-thirds of its original size.  Cover the fruit with cloves in a random pattern or form a more controlled design by first carving a marked pattern with a grooving tool.  Whichever you you choose, remember to leave space between each clove to allow for shrinkage.

  2. Prick the fruit with the needle and insert the clove in the hole.  Make the next hole a little apart and insert another clove and continue in such fashion to cover the whole fruit, or according to the pattern which you marked on the fruit. Rub the pith with lemon juice to keep it shiny.
  3. If you would like to hang the pomander with a ribbon you can mark a space for the ribbon by putting masking tape criss-cross over the fruit which will not be covered with cloves to leave space for the ribbon.  Ribbons can also be secured on the top with pins.
  4. Mix ground spices together with either the orris root or about 4 drops of sandalwood oil.  This acts as preservative for the fragrance and the fruit. Originally orris root is used but some people might be allergic to it so sandalwood oil can be used instead.
  5. Put spices together with the pomander in the brown bag.  Toss fruit around in the bag till covered with spices evenly.  Leave fruit in the brown bag and place it in a cool, dry place to cure and dry for 3-6 weeks.  Toss the pomander frequently in the spices.  Check also for any mold on fruit or signs of decomposing and throw away such fruit. 
  6. Your pomander is ready when it sounds hollow when you tap it with your finger and it feels light.  Shake off excess spices and it is ready use in your house or trim with decorations.  Tie it with ribbon, lace or coloured net.  Make a loop with ribbon and secure it to the top with either pins or strong glue.

    Your aromatic pomander should last for months.

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    And though I bestow all my goods to feed the poor, and though I give my body to be burned, and have not charity, it profiteth me nothing. Charity suffereth long, and is kind; charity envieth not; charity vaunteth not itself, is not puffed up,
    (1Co 13:3-4)

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