Oranges at Yule

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Thursday, December 04, 2008 3:52 PM

[Thyme for Herbs and Aromatherapy] Oranges at Yule

 

 

Oranges at YuleEarlier this century, children received oranges in their Christmasstockings. How exotic it must have been to have fresh citrus fruit inthe dead of winter. Oranges in December are no longer a rare andspecial treat. However, as we mark the Winter Solstice and celebrateYule, we can use oranges in a variety of ways to decorate our homes.Because of their shape and color, oranges are a natural symbol of thereturning sun.POMANDERS:Fragrant orange pomanders will fill your rooms with pleasant scentsthroughout the yule season. In order to make a pomander, you needoranges, whole cloves, and a small finishing nail or push pin. Wholecloves are available in the grocery store or can be purchased in bulk atspecialty stores. You need about half an ounce of whole cloves for eachmedium-sized orange pomander.To make the pomander, punch holes in the orange skin with the nail, andthen insert the cloves into the holes. The blending of the spice andcitrus scents is heavenly. You can cover the orange completely orcreate designs with the cloves. Possiblepatterns include stripes, runes, snowflakes, crescent Moons, stars, andof course, Suns.Within a few weeks, the orange will completely dehydrate. The cloveshelp draw the juice from the fruit. As the orange dries, it will turndark, shrink and become very light in weight. Keep this in mind as youinsert the cloves. Leave some space between them to allow forshrinkage. While the pomander is drying, it will continue to release itsbeautiful, spicy fragrance. Turn it every few days so that it will dryevenly. When the pomander is completely dry, it can be saved for nextyear's celebration. Refresh your pomander with a little essential cloveoil and store it in a sealed sandwich bag. It should last for years andwill be a nice reminder of Yules passed.DEHYDRATED ORANGE SLICESDehydrated orange slices are very pretty and easy to make. Dehydrationresults in a bright peel and translucent flesh. It preserves and setsthe color. Select small oranges with thin, smooth skin. Large fleshyoranges with thick skins are difficult to dehydrate properly and mayspoil. Cut the oranges into slices no more than one quarter of an inchthick. The end slices are not suitable for dehydrating. The orangeslices can be dehydrated in either a conventional oven or a microwave.For the conventional oven, arrange the slices in a single layer on acookie sheet. Place them in a 200*F oven and leave the door ajar. Airmust circulate in the oven in order for the oranges to dehydrate. Turnthe orange slices every ten to fifteen minutes. The entire process willtake from two to five hoursdepending on humidity and the thickness of the slices. Three hours isaverage. If you use a microwave, place the slices in a single layer on adouble thickness of paper towels. Set the microwave on defrost or itslowest power setting. Turn and rearrange the slices every threeminutes. The entire process will take fifteen to thirty minutesdepending on the thickness of the slices. You must monitor this processvery closely! When the slices have dehydrated, if you continue tomicrowave them, they will blacken and burn in a matter of seconds.Regardless of the type of oven you use, the slices are done when thepeel is leathery. Don't wait until the peel becomes brittle. Thefleshy part of the orange will still be a littlemoist. Remove the slices form the oven or microwave and lay them onpapertowels to cool and continue drying overnight. You can create a garlandby passing heavy thread, twine or fishing line through the center of theslices. Add cinnamon sticks, pine cones, bay leaves or cedar greens fora lovely Solstice decoration. Individual orange slices can be hung onthe Yule tree or used to decorate wreaths. When we use them as solarsymbols, oranges in December are still special! Handle every stressful situation like a dog. can't eat it or play with it, pee on it & walk away.