How to Celebrate Mabon

Looking to celebrate the second autumn harvest Sabbat of the year? This year, Mabon lands on September 21st (the Fall Equinox) and is celebrated until September 29th. The holiday got its name from the Welsh sun god, Mabon. Mabon is known as a hunter and represents youth, love, vitality, and sex. It is the time of year when the God of Light was defeated by the God of Darkness. As the sun enters the sign of Libra, night and day are equally balanced, but soon shitting into longer nights (hence, the modern time change). There are many different ways to honor this Sabbat. Here are suggestions for celebrating Mabon:

Image Sourced from Heart of the Witch’s Path.

How to Honor Mabon:

Add sun catchers to your trees (you can even make your own with crystals).

Make offerings to animals by scattering seeds and grains (make sure they’re animal friendly first).

Collect seeds from your gardens to plant during Spring.

Leave an offering of your harvest on an outdoor alter for spirits of your land.

Have a bonfire.

Go for a walk outdoors.

Have a potluck feast with friends.

Burn frankincense, cedar, pine, or myrrh.

Drink some cider.

Make Salem Witch Pudding. [ instructions below ]

Fall Equinox Correspondences:

Goddesses: Persephone, Kerridwen, Hestia, Demeter

Gods: Dionysus, Odin, Mabon, Thoth, Cernunnos, Bacchus, Osiris

Animals: owl, wolf, snake, stag, swallow, vulture, hawk, blackbird, salmon

Plants: acorns, corn, tobacco, yarrow, wheat, sage, thistle, sunflower, pumpkin, pomegranate, nuts, gourds, grapes, marigolds

What to Add to Your Altar for Mabon:

Go for a stroll around some beautiful oaks and collect some acorns.

A dried apple garland (or just regular apples is you’re crunched for time).

String a necklace of hazelnuts for protection over the dark months.

Add snakeskin to your altar (if you can find some during a Fall afternoon hike).

Add sunflowers to your altar’s vase.

Crystals to Honor Mabon:

Amber, Amethyst, Citrine, Topaz, & Tiger’s eye

Salem Witch Pudding Recipe:

4 eggs, separated
1-1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In an electric mixer or large mixing bowl, beat the egg whites until stiff. In a different bowl, beat the egg yolks until thick and lemon-colored. Combine the yolks with the remaining eight ingredients; mix together well; and then fold in the egg whites.

Pour the pumpkin mixture into a buttered 1-quart souffle dish. Place it in a pan of hot water and bake in a 350-degree preheated oven for about 45 minutes. (This recipe yields 6 servings.)

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