by Lois Breneman - Heart to Heart - 2014
This
project is perfect for doing with your older children or with
girlfriends, such as "Girls' Night Out!" It's easy to talk while you
craft this fun project! My sister-in-law, Linda, makes these every
Thanksgiving with her daughter and daughters-in-law to add to their bowl
of fragrant spicy pomanders each year. They even made small pineapple
pomanders recently, covered in the same way! Linda Walker in
Pennsylvania is my inspiration for this project!
I saw orange
pomanders for sale online with a beautiful bow and a cinnamon stick at
the top for more than $35 including shipping. These would make
wonderful gifts as well as decorations in your own home. I keep mine
setting out all year long.
Supplies:
1. Fresh Orange (I used an orange with a thinner skin, verses a naval orange with a thick skin, but either will work fine.)
2. Metal or wooden skewer (to make it easier on your fingers as you push each whole clove into the orange)
3. Bottle of whole unbroken cloves (I bought mine in bulk at a lower price at our natural foods co-op)
4. Container of powdered alum or orris root (preservatives found with spices - a must if you want your orange not to get moldy and rot) I will refer to only alum in this article.
5. Ground cinnamon, cloves, nutmeg, and allspice (choose the ones you want, but definitely cinnamon and cloves)
6. Ziplock bag (gallon size if making more than one or saving mixture for another year)
Photo of the supplies, except for the bag of spice and alum mixture. The skewer was shortened, making it easier to handle.
The best way to cover an orange with cloves so it will last for years, is to cover it completely,
rather than make a design. If covered completely, it will keep for
years. Those with designs where part of the orange rind is showing tend
to mold or rot.
Directions:
1. Starting at the top of the orange, remove the part that attached to the stem, poke a hole there with the skewer, and insert a whole clove by pushing the pointy end into the hole.
2.
Poke more holes next to the first clove, so there will be no spaces of
orange showing through after the cloves are inserted. After you get the
idea, you can poke an entire row of holes before inserting the whole
cloves. This will take quite a while, and don't rush the process. Enjoy
listening to music or the radio - or listening and talking with family or friends.
3.
After your orange is studded completely, pour at least 1 Tbsp. alum
into a Ziplock bag, with a large container of cinnamon and a few tablespoons
of ground cloves. Mix well. Dollar Tree has cinnamon in large
containers for a dollar. Extra alum won't hurt either.
4.
Wet the clove-studded orange with water, and shake off extra drops.
While wet, put the clove-studded orange into the bag of alum and spice
mixture and gently turn the bag until the orange is completely coated
with alum. This is what will make your beautifully scented orange last
for quite a few years. Without alum, your time, energy, and money will
be wasted. Gently tap the orange on your other hand to get rid of any
excess powder. Place on a paper towel or tea towel and turn it a little each day as it completely cures. Continue turning for 2 weeks so all the sides will dry
out.
5. Save any alum and spice mixture for future orange pomanders. Label the bag. Add more spices and alum when the mixture is running out
The
clove-studded orange pomander I made three or four years ago when my
daughter-in-law and I each made one together, is still looking nice,
setting in a small glass bowl. My sister-in-law, Linda, has quite a few pomanders setting
in a wooden bowl, lined with an antique cloth. When the aroma fades, a
few drops of essential oils (wild orange, clove bud and cinnamon) give
pomanders renewed refreshment. I hope you'll give these a try!
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| Below is another orange I started last night after this was posted. I used a juicy orange with a
thin skin, as I did for the one above. You can see the juice oozing out in the front. It smelled
so good, and juice ozzing out is not a problem. I will need to fill in with small
cloves to completely cover the orange peel in that area. It's a good
idea to refrigerate any partly completed orange to keep it fresh.
Tonight I plan to finish it. Then I'll coat it with the spice and alum
mixture, by following the recipe above. | | | | | | | | | | | | | | | | | | | |
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