I LOVE cinnamon applesauce dough and use it for both Winter and Summer Solstice. This year, we made a spicier dough to make acorns and pomanders.
1 cup cinnamon
1 tablespoon cloves
1 tablespoon nutmeg
1 teaspoon allspice
1 cup applesauce
2 tablespoons white glue
large bowl and small bowl
*If you don’t have the cloves, nutmeg, and allspice you can use THIS cinnamon applesauce recipe.
1. Combine cinnamon, nutmeg, cloves, and allspice in a small bowl. 2. In a large bowl combine and stir together the glue and applesauce. 3. Add spices to the applesauce-glue mixture. 4. Stir and use hands to make a “cookie dough” consistency (add more applesauce if too dry, cinnamon if too wet). Form the dough into a large ball.
5. Pinch off enough dough to form into small balls, use a paintbrush to form a hole through the center, add the cloves while on the paintbrush, this helps keep the ball’s form.
6. Again, pinch small amounts of dough to form acorn shapes, shape them into their chosen caps.
7. Put pomanders and acorns (with their caps on so you know which acorn goes to which cap) in a dehydrator at 215 degrees for about 2 hours. I haven’t put them in the oven to dry but I’m sure this is possible at a low temperature. 8. When completely dry, glue the cap onto the spiced acorn.
Place acorns and pomanders in a pretty wooden bowl with small cones for a lovely dry potpourri or string them to hang on the Yule tree.
String them with orange slices or pinecones to make a lovely garland for hanging.