Pomanders make excellent fragrant festive decorations and are great for Christmas gifts.
Use masking tape to mark out where you want to tie the ribbon on the fruit - oranges look great with a criss-cross formation, lemons and limes work well with ribbon tied around the middle of the fruit.
Then, using the toothpick or wooden skewer, pierce evenly spaced holes into the surface of the fruit around the masking tape and insert the Cloves. Leave a small gap between each one as the fruit will shrink when dried.
When the surface of the fruit is covered with Cloves, remove the masking tape and place onto a wire rack.
Put Cinnamon Sticks, Star Anise and Whole Nutmeg onto a baking tray and place the wire rack on top. Bake in a pre-heated oven at 130°C, 275°F, Gas Mark 1 for about 4-5 hours, or until the fruit has darkened and dried out.
Alternatively, place the fruit in a paper bag and pop in a warm airing cupboard for 3-4 weeks to dry out.
Allow the pomander to cool, then wrap the ribbon around the gap left by the masking tape. Tie in a bow or loop for hanging.