Email to Marilee Manson      

Recipe Categories: MarileeM's HOME PAGEABM ALaughADay Amish APPETIZERS BBQ BeautyProducts Beef BEVERAGES BREAD BREAKFAST BusyMomsQuickEasy CAKESandPIES CANDY Canning CASSEROLES ChiliRecipes Christmas CookingForACrowd CookingForTwo CookingTips CopyCatRecipes Crafts CROCKPOT DESSERTS DIABETIC DipsDressings Easter ETHNIC ExpressYourself FISHandSEAFOOD ForOurAnimalFriends FRUIT GermanDesserts GermanRecipes GiftsInAJar GroundBeef HolidayMainDish HolidayTreats HouseholdHints Italian KidPleaser Lamb LeftoverIdeas MEATS Mexican MicrowaveRecipes oldhomerecipe Oriental PASTA Pies PIZZA PoemsandStorys Pork Potpourri POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS TechnologyRelated Veal VEGETABLES

Holiday Scent

4 Oranges
4 Lemons
1/2 cup Whole cloves
1/2 cup Whole allspice
11 Cinnamonsticks, broken
11 Bay leaves, crumbled
8 ounce Decorated jelly jars with bands and lids[3 0r 4]

Using a vegetable peeler, peel fruit carefully, removing only the peel, not any of the white pith. Cut or tear into one inch long pieces. Spread peel on a paper towel lined baking pan. Place in a preheated oven to 175 or set oven to warm. Dry in oven for 1 1/2 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 on bands 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 tablespoon into a jar and fill jar with boiling water to release fragrance.