Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Holiday Spice Potpouuri




Source of Recipe


Judy's Recipe


4 Oranges
4 Lemons
1/2 cup Whole cloves
1/2 cup Whole allspice
10 Cinnamonsticks, broken
10 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.