• 4 Oranges
  • 4 Lemons
  • 1/2 c Whole cloves
  • 1/2 c Whole allspice
  • 10 Cinnamon Sticks, broken
  • 10 Bay leaves, crumbled

Using a vegetable peeler, peel fruit carefully, removing only the peel, not any of the white pith. Cut or tear into one inch pieces. Stir the potpourri well and store in a tightly covered ceramic or glass container.

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