Okay, by popular demand....here is the recipe for the spice/clove balls:
1 cup cinnamon
1/3 cup ground cloves
1/3 cup allspice
1/3 ground nutmeg
1 cup of water
1/2 cup of white glue
Mix all the dry ingredients together. Slowly add the water and the white glue. The mixture will be similar to cookie dough. Add more cinnamon if too sticky or more water if too dry.
Once completely mixed, cover tightly and refrigerate. I let mine sit in the frig all afternoon....in fact, I really didn't get to roll most of the balls until the next morning.
I made mine about the size of golf balls....the size is up to you. I inserted some waxed linen thread to be my hanger. Finally, just insert whole cloves into the balls. I didn't place the cloves too close together...cause as they dry the balls will shrink a bit. Let them air dry....you will need to rotate them every once and while so they don't get flat on one side.
I noticed that mine were really rock solid hard by the time I went to bed.
ENJOY !!
Thank you!!! I'll give these a try.
ReplyDeleteJudy
Thanks so much for posting the way you make them. I'm going to try and make some this weekend!
ReplyDeleteThanks again!
Brenda
Thank for sharing, sounds easy enough...
ReplyDelete~Ronda
Wow, interesting. I have been making pomanders for years - with oranges and cloves, then letting them cure in a spice mixture, drying takes about a month. Some of them are over 20 years old though. I'm going to give your recipe a try. Do you know how long it takes to stud an orange with cloves??? This sounds much faster and I bet I could add a few drops of orange essential oil too.
ReplyDeleteWhat do you think?
Yes, you can add oil to the mixture.
ReplyDeleteThe key is the glue...allows to dry so much quicker. Remember, the bigger the ball the longer it will take to dry.
I sat and watched TV and studded each ball..the time seemed to fly by! I've studded oranges before...it can be difficult.
Good luck !
~Jeanne~
Thank you soooo much. Can't wait to try these. Just hope they turn out like yours!!
ReplyDeleteCool! Thanks for the recipe! :)
ReplyDelete