Some of you may have been poring over beautiful hardbound arts and crafts books since children, or surfing Pinterest and other blogs for a myriad of projects. I, myself, hand-picked “how to make” Orange Pomanders with cloves and other spices.
If you live in the Philippines, let me save you the trouble now. It will be nearly impossible to make it based on the procedures using international websites. In a country where humidity ranges from 40-65%, your citrusy project will simply end up a round blob of mold. In my experience, placing it on racks at the lowest setting of your oven for at least 12 hours will still not do it any favors.
But before you chuck that saved tab, there are a few adjustments you can do to make it work for the climate.
There are 2 ways you can make it, which will yield different variants of the pomander:
Via Turbo Broiler
Choosing this option makes the orange skin crisp and dark, which isn’t necessarily a bad thing.
After about 6 hours on the lowest setting they should look like this:
Toasting your pomanders won’t give off the same scent as those “hung-to-dry” so I add a little bit of powdered spices like cinnamon and nutmeg. You may also add a drop or so of essential oil.
When completely dried, you can now wrap in light cloth to place in your closets and drawers or you can add it to your potpourri bowls, or just hang them around the house.
You can add them to your Christmas trees and wreaths during the holidays, but I think they would make lovely gifts anytime of the year.
After poking your cloves in, you can immediately wrap it in some light fabric such as organza. Tie a string only where you draw your fabric to a close to avoid having further materials pressing against the orange. Hang wherever you’d like for it to dry. Check your pomander from time to time to see if any mold develops and discard when you see that it does.
If you’re lucky and it doesn’t mold, this procedure can take months before it actually dries out.
If anyone has other tips, I would love to hear it!