Nestled between the matching sets of baubles on our tree are some random but oh so sentimental ornaments. We also have candy canes, though they never last long. We have a few jingly bells too, though the majority of them got binned last year when the cat and dog were in cahoots, her knocking them off the tree and batting them around the floor, followed by him gnawing them to death in secrecy under the sofa.
As we had a clear out of decorations this year, the tree has been looking a bit sparse. We threw out the tattered woolen puffs I made when we were too poor to buy anything to decorate with, and the paint on our gold dinosaurs is starting to come away. Cue me making good use of some left over orange slices from a recipe earlier this week! I haven’t made anything or done arts and crafts in a good 4-5 years, but this morning I sat down and made a pretty little scented garland to wrap around our tree. Now the living room is full of seasonal scents – orange, cinnamon, brown sugar and pine.
Bath & Body Works has nothing on me.
1 ball of brown string
2 navel oranges
2 tbsp brown sugar
1 tbsp ground cinnamon
12 cinnamon sticks
12 sprigs of pine
Preheat oven to 200°F and line a baking tray with parchment paper and top with a wire cooling rack.
Thinly (1/8 inch) slice the oranges, discarding the ends, and lay on the racks. Blot with a paper towel to remove excess moisture.
In a small bowl, mix the sugar, ginger and cinnamon and sprinkle over the orange slices,being sure to flip them to cover the other side too.
Bake for 3 1/2 hours, allow to cool before the next step.
Pierce a small hole in the center of each roasted slice, threading a looped section of string through the hole. Pull one sprig of pine through the loop, followed by a cinnamon stick.
Flip the slice over and pull the string taut before making a tight knot securing the pine and cinnamon stick in place before moving on to the next slice.
Hang on trees, across door ways, wherever you want to add a bit of scented Christmas cheer!