Not strictly a recipe, as you can't eat the result! Historically, a pomander was a small ball made from gold, silver or ivory and filled with rare scents fixed with ivory. The balls were hung from the waist or neck to ward off objectionale smells, and in Elizabethan times there were probably many! Today, we can make these charming little creations with oranges, lemons and even apples. Stud them with cloves and cure them in a spice mix that includes ground orris root to fix the spices.

Ingredients

• approx 1 cup whole cloves
• 3 medium-sized firm oranges or 4 firm lemons
• 120 grams ground cinnamon
• 80 grams ground cloves
• 35 grams ground allspice
• 40 grams ground nutmeg
• 50 grams powdered orris root

Method

1. Using a sharp object like a knitting needed or wooden skewer, pierce the skin of the oranges or lemons are regular intervals. The holes should be close together but not overcrowded (the fruit will shrivel if left sitting for ages after piercing).
2. Insert the cloves into the holes in a linear pattern or at random. A channel can be left to take ribbon or raffia, or you can wrap the pomanders up later.
3. Blend together all the ground spices and orris root and place a third of this in the base of a large bowl. Place the fruit on top and pour over the remaining spices.
4. Turn the oranges each day for 10-14 days unti lthey harden. They can then be hung on a coat hanger, placed in a lingerie drawer or left in a large bowl in the lounge for the scents to permeate.

Cooks Tips

- Orris root is readily available from the chemist. If after time the pomander looses its scent (it will not decay), first dampen it by dunking it quickly into warm water, then place it in a spice curing mix, cover with plastic wrap and turn each day for several weeks.