How to make Orange and Clove Pomanders

Pomanders were originally metal or ivory filigree balls filled with spices fixed with ambergris, hence the name (from the French "pomme d'ambre", or apple of ambergris). Having a bowl of these fragrant oranges (or lemons) near an entryway or on a kitchen table is one of my favorite and easiest holiday decorating traditions. Prep time depends on how the size of the fruit; the smaller, the quicker it will harden and dry. P.S. - don't eat 'em - they're just for fragrance!
6 pomanders (change servings and units)

Ingredients
6 oranges (or lemons)
whole cloves
decorative ribbon
The Spice Mix
4 tablespoons ground cinnamon
4 tablespoons ground cloves
2 tablespoons ground nutmeg
2 tablespoons ground allspice
1/4 cup orrisroot powder (as preservative)

Directions

1 Combine the spice mix ingredients.
2 Wash oranges.
3 Insert cloves into oranges in a decorative pattern (stripes, swirls, whatever strikes your fancy!).
4 Roll cloved oranges in the spice mixture within 24 hours and set in a warm place to dry, turning fruit daily.
5 Drying takes from two weeks to possibly a month.
6 Pomanders are completely dry when they are hard.
7 Remove pomanders from the spice mix, dust off a little, and tie with decorative ribbons. Set out in a bowl, or you can use as Christmas ornaments.