More Magical Oranges by Starlitenergies
Orange is one of my favourite foods, colours and scents to
work with, mostly because just the scent cheers me up! It’s also readily
available and so diverse.
I eat some variety of orange every day, I find when I’m
feeling lethargic in the middle of the day it picks me up, when I’m a bit down
in the dumps and also when I’m sick I not only eat orange, I also wear an item
of orange clothing! These are the times I reach for orange as I know I am in
desperate need of a mental and physical boost.
My grandmother would tell me to concentrate on a yes or no
question while eating an orange and then count the pips/seeds – an even number
means yes and an odd number no. I’ve read that old wives tale all over the
internet!
I believe the orange brings happiness. I love Karma from
LUSH, which has two distinctive scents, orange and patchouli. It makes me feel
so good, so I have it in perfume, soap and bath bomb! I’ve heard that orange
essential oil added to a bath increases attractiveness and beauty. The blossoms
of an orange tree bring peace, harmony, emotional openness and love. When I was
on Cyprus where Aphrodite was said to have been born of the sea foam with my
husband we visited her baths where the water is supposed to make you beautiful,
we came away with a bag of the most beautiful smelling and tasting oranges I
have ever tasted. Since then when I have an orange at home I share a segment on
Aphrodite’s shrine.
Carrying on the love theme, some believe the “golden apples”
in the garden of the Hesperides (sunset) were actually oranges. And the garden
was a wedding gift from Gaia to Hera for her marriage to Zeus.
I dry orange peel and grind it up to add to incense which I
burn when I need some creative inspiration. I also add the peel to sachets to
attract abundance. Which I think I read in one of Scott Cunningham’s books.
Orange Bergamot or mint is particularly money drawing, I’ve rubbed money with
the leaves of orange mint before spending it to ensure its return. Well I won a
£5 on that £2 lottery ticket!
Other uses for orange peel might be luck, love and house and
business blessings. I sprinkled some orange peel around my place of work in the
garden when we were going through tender and potentially facing loss of
employment, the negotiations went well in the end and I still have a job!
These are just some of the ways I use orange in magic, for
more ideas check out this website:
http://eluneblue.com/orange-magical-properties/ one of my favourite oranges
sources.
Marmalade
I will always be a kitchen witch, there is magic in the food
we eat, I believe whenever I cook with orange I am adding the magical
properties to my food. One of my favourite chefs Nigel Slater literally
describes his Seville orange marmalade as sunshine on a plate, and I
wholeheartedly agree. This is my take on his recipe, my energy boosting
creativity sparking marmalade:
Making marmalade is a kitchen activity to wallow in, to
breathe in every bittersweet spray of zest, enjoy the prickle of the fruit’s
oils on your skin and fill the house with the scent of orange nectar.
This will make 5 or 6 normal jam jars worth, so it’s quite
handy for gift giving, and who wouldn’t want their very own pot of sunshine for
Christmas?!
You will need:
12 Seville oranges (available between January and February
here in the UK)
2 Lemons
1.25kg unrefined golden granulated sugar
The method
- Using a
sharp knife, score four lines down each fruit from top to bottom, as if you
were cutting the fruit into quarters. Let the knife cut through the peel but
without piercing the fruit, peeling it.
- Cut each
quarter of peel into fine shreds (thicker if you want a chunkier texture).
Squeeze each of the peeled oranges and lemons into a jug, removing and
reserving all the pulp and pips.
- Make the
juice up to 4 litres with cold water, pouring it into the jug with the shredded
peel. Tie the reserved pith, squeezed-out orange and lemon pulp and the pips in
a muslin bag and place into the peel and juice. Set aside in a cold place
overnight.
- The next
day, tip the juice and shredded peel into a large pan (stainless steel or
enamelled) with the muslin bag. Bring to the boil then lower the heat so that
the liquid continues to simmer. It is ready when the peel is totally soft and
almost translucent. It can take from 40mins to a good hour and a half.
- Once the
fruit is ready, lift out the muslin bag and leave it in a bowl until it’s cool
enough to handle. Add the sugar to the juice/peel and turn up the heat, you
want a rolling boil. Squeeze every last bit of juice from the reserved muslin
bag into the pan. Skim off any froth and leave at a fast boil for 15minutes.
- Remove a
tablespoon of the preserve, put it on a plate, and pop it in to the fridge for
a few minutes. If a thick skin forms on the surface then it is ready, and you
can switch the pan off. If the tester is still liquid then let the marmalade
boil for longer. But test every 10-15 minutes.
- Ladle
into sterilised jam jars and seal immediately.
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