Colonial Pomanders

• Oranges, lemons or apples
• Whole cloves
• 1-1/2 cups ground allspice
• 2 cups ground cinnamon
  
• 1 cup ground cloves
• 4 cups powdered orris root

Roll orange or other fruit in hands to warm the fruit's skin to make it easier to penetrate. Use a nail to poke holes in the fruit in any desired pattern. Fill each hole with a whole clove. Leave about 1/8" space between the cloves as the fruit will shrink to almost half its original size as it dries. Blend all powders. Roll cloved fruit into mixture, filling small spaces between cloves. Place rolled pomanders in dish with remaining powdered mixture. Store in warm, not hot, dry place 3-4 weeks. Check every few days and re-roll in mixture. When completely dried. Shake off excess powder. Tie with ribbon or place in decorative bowl. Powder can be saved and reused.

Note: While designs and patterns are popular, traditional pomanders are completely covered with cloves.