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1/4 cup lemon juice
1 teaspoon salt
2 pounds small apples (Jonathons work well!)
1 coat hanger (or other wire of comparable size or thinner)
1/2 ounce pomander rolling mix (powdered spices and fixatives)
Small cinnamon sticks and star anise for decoration
Narrow ribbon, twine or raffia 1. Mix together the lemon juice and salt. Leaving the core in place, slice apples 1/8" - 3/16". Dip each slice into the lemon juice mixture. Drain the slices in a colander, saving the juice for more dipping.
2. Dry slices on racks in 200° oven. This will take up to 6 hours depending on your oven. Leave a small opening in the oven during the first 2 or 3 hours to let the moisture escape. A wooden spoon handle will prop the door open nicely. When the apples feel leathery, they are dry enough. Any softness in the apple is a sign that further drying is necessary. If the apples get crisp, they can still be used.
3. If using a coat hanger, remove the top. Shape the wire into a circle or heart. Leave at least 1" extra wire on each end and do not yet join. String the apples onto the wire until all but 1 to 1 1/2" of wire on each end is covered. With pliers, form a hook on each end and link the hooks together. Push the apples over the hook ends to cover this space, if you wish, or cover it with a ribbon, twine or raffia bow.
4. Place the pomander rolling mix into a bag with the wreath and shake it until coated. The spices deter insects and add a delightful aroma of their own. The fixative in the mix helps preserve the apple and spice scents.
5. Decorate the wreath with cinnamon sticks and star anise.
6. Attach the narrow ribbon, twine or raffia at the top of the wreath for hanging.
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