| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Crafts | 1 | Portion | ||
INGREDIENTS
| For fragrance only | ||
| 4 | Oranges | |
| 4 | Tangerines | |
| 4 | Lemons | |
| 24 | 3-inch cinnamon sticks | |
| broken into 1-inch pieces | ||
| 1/4 | c | Whole cloves |
| 1/4 | c | Juniper berries |
| 2 | t | Ground nutmeg |
INSTRUCTIONS
Remove zests (colored part only) from citrus with vegetable peeler. Place on a baking sheet and place the baking sheet in turned-off gas oven overnight, or until dry (the pilot light will dry them zest). If you have an electric oven, warm the oven for 10 minutes at 200 degrees, then turn off. Combine all ingredients in an airtight container. Makes about 1 1/2 cups. To simmer: Use 1/3 cup in a saucepan of water, and cook over low heat. Minneapolis MN Star Tribune, December 14, 1994 Posted to MM-Recipes Digest V3 #201 Date: 1996-07-12 08.54 From: LognerJL@mail01.adm.duke.edu
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Nutrition (calculated from recipe ingredients)
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Calories: 1075
Calories From Fat: 99
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 185.5mg
Potassium: 3583.8mg
Carbohydrates: 270.6g
Fiber: 76.9g
Sugar: 161.3g
Protein: 19.2g