Yule Spice Potpourri 

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

Using a vegetable peeler, peel fruit carefully, removing only the peel, not any of the white pith.

Cut peel or tear into thin one inch pieces.

Break cinnamon into pea sized pieces.

Stir the potpourri well and store in a tightly covered ceramic or glass container.

If potpourri loses aroma after a while, you can add corresponding essential oils.