In medieval times pomanders, clove-studded fruits cured with spices, played an aromatic role in civilizing civilization.  Their lasting fragrance was a foe to unpleasant smells, in the home and even on the person.

.

.

They’re here in the MayArts Ribbon blog because the prettiest pomanders are tied with decorative ribbons.  Some ribbons are tied around the pomanders, allowing them to hang in closets and other musty places, while others add bits of color and design to pomanders grouped in bowls and baskets.

Here’s a refresher course in Pomander Prep..

MATERIALS:

• Fruits that will dry well - oranges, lemons, limes, tangerines, apples

• Whole cloves – good quality with heads still in place

• Ceramic or glass bowl

• Small sharp metal skewer or knitting needle for puncturing fruit skin

• Spice mixture for curing approximately 4 – 5 pomanders

             powdered cinnamon  -   8 Tablespoons

             powdered cloves       -    4 Tablespoons

             powdered allspice     -    1 Tablespoon

             powdered nutmeg     -    1 Tablespoon

             powdered orrisroot   -    2 Tablespoons

• Ribbons  - about 2 yards for tying and/or hanging each finished pomanders (note: When selecting ribbons, remember that they will be surrounded by cinnamon brown dried clove-studded fruits- not the fruit’s pre-dried natural color)

Don’t limit your selections to holiday colors because pomanders are always in season, and May Arts many two-sided ribbons add an extra, unexpected touch.

For my project, I used the following 3/8” May Arts Ribbons that play nicely together:

• MN 28    (yellow/orange checks)

• SB  28    (gold/green reversible)

• 333-16    (green)

• AKN 27  (plaid)

INSTRUCTIONS:

• Select fruit and ribbons

• Have a design in mind for the clove “landscape” you are creating.  This includes distinct un-studded avenues that will house the ribbons after the curing is complete.  It is helpful to lightly mark the design with a soft pencil.

.

• Masking tape or even strips of paper or fabric can mark the ribbon-pathways – but must be removed after the cloves are stuck in place.

• Using a small sharp metal instrument, like a turkey skewer, make only a few punctures at a time in the fruit, according to your plan.  These holes should not be too close together, as the fruit will shrink as it dries.  Insert cloves in pre-made holes.  Continue making 3 – 4 holes at a time until the job is completed. Try to complete each pomander on the day you start so there is less chance of rotting.

• Make a batch of at least 4 to 5 pomanders at one time.

• Mix the curing spices together, place 1/3^rd in the bottom of a ceramic or glass bowl.  Arrange the pomanders on top and cover them with the remaining mix.  Rotate the pomanders often and keep them covered with the spices.  It may take from two to four weeks for the drying/curing to be complete.

• When the pomanders are ready, tap the excess spice mix back into the bowl- to be saved for more batches as well as refreshing these after time.

• Place the ribbons onto their pathways, securing with a dab of glue if necessary.  Finish the creation with a bow, baubles, small cones, or any other decoration that seems like a good idea.

• If the pomander is to be used as a hanging sachet, create a ribbon hanger – or pair of ties.

• A bowl or basket of be-ribboned pomanders is a subtle and practical “object” in many locations.

• The pomanders can be refreshed by a sprinkling of water, then submerging for a week or two in the saved spicy curing mix.

True Story:  The basket of pomanders in my living room just celebrated their 35th birthday, so I can honestly say that all that punching and sticking and curing was worth while a long long while ago.

.

Blog Posted By:  Ellen Highsmith Silver

.

Be sure to check out this week's contest: A Thanksgiving Feast