APPLE POTPOURRI 1
1 c. dried apple slices
2 tbsp. ground cinnamon
1/4 c. whole allspice berries
10 (2") cinnamon sticks
2 tbsp. whole cloves
1/4 c. canella or nandina berries
10 sm. pinecones
7 drops cinnamon oil
Combine all ingredients and place in a tight jar or tin. Shake every few days. Cinnamon oil has an extremely strong scent that intensifies as it is absorbed. Add additional oil if needed. The red sumac berries that grow wild can be used dried as a stablizer for potpourri (in other recipes it takes the place of orris root which is very expensive). I used sumac berries instead of nandina berries in this recipe.