So often in life it is smell that influences how we feel. The smell of citrus and spice makes me feel all warm and cozy and inevitably, ‘Christmassy’!
I had a look online to see how other peoples method of making pomanders compares to mine. Some people do like to make a mountain out of a molehill!! Infact many of the long winded, complicated methods online have been tried and tested by yours truly and resulted in alot of very pretty, mouldy citrus fruit!!
This is how we make Pomanders in our house.
You will need:
Oranges, satsumas, lemon, lime….basically any citrus fruit! It is best not to use an older piece of fruit or one that feels like there is space between the fruit and the peel.
Cloves. Buy these from a Continental or Asian food store. There’s one in every town and they sell everything you can imagine in bulk for half the price of the supermarket; which is good because the more cloves the better!!
A knitting needle, toothpick or skewer. No injuries please!
Mixed Spice. Can be bought ready mixed.
Sandalwood Oil. Again try the local Continental or Asian food store.
- If you are intending to hang the pomander you should leave space for the ribbon. You can mark this with masking tape if you like.
- Poke holes in your fruit that are deep enough to fit the whole clove. The holes should be close together but not touching.
- Push a clove per hole into the fruit.
- Mix 4 drops of sandalwood with 2 teaspoons of mixed spice to make a paste
- Rub this into your pomander ( the sandalwood acts as a cure).
- Place any excess spice and the pomander into a paper bag and leave in a dry space for 3-4 weeks to ‘cure’.
- Keep checking, if there are any signs of mould then the curing of the Pomander has not worked and should be thrown away 🙁
- Don’t be alarmed by how much they shrink!!!
- Once the Fruit sounds hollow it is ready!!
- You can tie ribbon around them and hang them up or they look lovely in a fruit bowl. The scent will last for years and is what Christmas would’ve smelt like in Victorian times.