Holiday spice potpourrie

Yield: 6 servings

Measure Ingredient
4 Oranges
4 Lemons
½ cup Whole cloves
½ cup Whole allspice
10 Cinnamon Sticks, broken
10 Bay leaves, crumbled
8 ounces Decorated jelly jars with bands & lids

using a vegetable peeler, peel fruit carefully, removing only the peel, not any of the white pith. cut or tear into one inch pieces.

spread peel on paper towel lined pan. place in preheated oven to 175, or set oven to WARM. dry in oven for 1½ hours, tossing occasionally. Peels should be leathery and/or slightly crunchy.

spread peels on dry paper towels and let air dry for 24 hours.

combine with remaining ingredients. fill jars with mixture, place lids on and screw bands on tightly. yield: 3 or 4 half pint jars.

to use: remove lid and leave band on for decoration to fragrance a room. OR put one Tblsp into a jar and fill jar with boiling water to release fragrance.

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