| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | t | Whole cloves |
| 1 | t | Whole allspice |
| 1 | Orange, zest of | |
| 1 | Cinammon stick, cut up I | |
| use wire cutters |
INSTRUCTIONS
This year I copped out and gave gift certificates at work. To add a more personal touch, I included these spice bags, which were a hit. They're basically from my BH&G cookbook, and function as "spice teabags" for mulled wine, mulled cider, etc. (one bag is enough for 2 quarts of cider) Even if they're not used, they're still cute and they smell good. roll all ingredients up in a 6-7" square of cheesecloth: (double layer of cheesecloth if it's the really flimsy kind). tie the bag with a length of string or colored cotton yarn (rinse the yarn in boiling water first, so it won't fade). tuck in another cinammon stick around the "neck" of the bag. good luck trying to use the rest of the bottles of allspice and cloves that you bought just for this little project :) Catherine Posted to EAT-L Digest 22 Dec 96 From: Catherine Field/ FHC <CFIELD@MOBY.MTN.NCAHEC.ORG> Date: Mon, 23 Dec 1996 15:57:47 EDT
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 7mg
Potassium: 56.8mg
Carbohydrates: 4.2g
Fiber: 1.8g
Protein: <1g