[Viking2002]

There you go. If I can’t find a packet of mulling spices, the clove and cinnamon stick work quite nicely, especially if you can procure some whole nutmeg for the mix. The orange peel angle never occurred to me. Well played, sir.

[Jamestown1630]

Slice the whole orange, and throw it into water with cloves, cinnamon sticks. You can have it simmering for several days, just adding a little water now and then, before you dump it and start over. Probably works in a crock pot, too. I usually have a little pot going on the stovetop all winter; it just makes things nice.

I started doing this after reading about Lady Ottoline Morrell and her orange pomander balls - the scent of those is fantastic, but unless you have ideal conditions to dry them, they may go moldy and not turn out well; and the simmering way smells almost the same.



These instructions for the orange balls have the drying part at the very end - you really need to dry them, to make them keep a while; and I usually cover the whole orange with cloves, and dust it with cinnamon before hanging to dry:

http://www.simplebites.net/how-to-make-spiced-orange-pomander-balls/