Search for "Ancient Orange Mead" I think Yooper posted the message. I really like the way it turns out. I have been making batches of it since 2006 when I started mead making, it was my second batch ever I think. The thing I recomend is, when the fruit sinks, if you have time, I like to rack off the fruit into a secondary, I don't worry about trying to not get any yeast, I try to get all the liquid I can and let it sit so I get as much product as I can. I would bottle early/mid November if you want it for christmas. Just know, while this should be good by christmas, like most mead, it will get better over time. The original creator of this, Joe Mattioli, has some other good "quick meads" that are worth trying as well.
Keep us updated on your progress, and welcome to the world of mead
Upcoming: Berry Melomel, Coffee Cream Stout, Plum Mead, Acerglyn.
Fermenting/Bulk Aging: Spiced Cyser, Grape Pyment, Sweet Mead.
Bottled: Maple Porter, Honey Red Ale, JAO, Pear Mead, Sweet Zinfandel.