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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