Top tip from Rose & Co. HQ:
Aromatic pomanders are really easy to make, but need to be done now so they’re ready for the festive season. Pomanders have been used since the Elizabethan times, when they were attached to the belt for a sweet scent. Not only do they smell of Christmas, they make a natural air-freshener and can be hung in your wardrobe as a moth repellent.
You will need:
Medium sized orange
2 elastic bands
25g whole cloves
1 tablespoon each of nutmeg, cinnanmon and ground cloves
4 drops of Sandlewood (acts as a preservative)
Paper bag to fit the fruit
Ribbon for hanging
Wrap the elastic bands around the orange so they cross over the navel. This marks out of the space where the ribbon will be tied. Push the cloves into the orange, starting along the edge of the elastic band and then filling in the rest of the segment. They should be close together, but not quite touching and need to cover the fruit. Put the spices and the sandalwood into the paper mix and shake to mix. Place the studded orange into the paper bag and shake so the fruit is covered in the spices. Leave to dry (in the paper) bag for 4 weeks, covering the fruit with the spices every day for the first week. If you notice any mould on the fruit, throw it out. The pomander is fully dry when it has shrunk and sounds light and hollow when tapped.
When the pomander is fully dry (when it has shrunk and sounds light and hollow when tapped), wrap the ribbon around the orange, securing at the bottom with a dressmaker’s pin. Make a loop at the top for hanging. Pomanders last many years. When the scent starts to fade, add clove oil to the spices and reroll to refresh.