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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Combine the juniper, rosebuds, bay leaves, cinnamon chips, cloves, and
cones in a big ceramic bowl. In a separate dish, mix the oils with the
orrisroot. Stir this mixture into the first one and put into a closed
container to mellow for a few weeks, stirring occasionally. Place the
potpourri in a dish and scatter the roses blossoms and cinnamon sticks on
top.
| Ingredients:
3 Cup(s) Fresh juniper sprigs
2 Cup(s) Red rosebuds
1 Cup(s) Bay leaves
1/4 Cup(s) Cinnamon chips
2 Tablespoon(s) Cloves
10 Drop(s) Rose oil
3 Drop(s) Pine oil
6 Drop(s) Cinnamon oil
1 Tablespoon(s) Orrisroot chips
5 Whole dried rose blossoms
3 Three-inch cinnamon sticks
20 Assorted pinecones; painted gold |
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