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.