Moroccan Spice Sachets

• Recipe by Alisa Barry

NOTE FOR THE GIFT TAG "Drop into lamb stew or soup, and the poaching liquid for pears or apples, or stuff into a chicken cavity before roasting."

Ingredients

1. 1 1/4 cups finely grated orange zest (from 20 medium oranges)
2. Ten 7-inch 2-ply squares of cheesecloth
3. 40 whole cloves
4. 10 cinnamon sticks broken in half
5. 10 whole star anise pods
6. 2 1/2 teaspoons dried mint
7. Ten 6-inch lengths of kitchen string

Directions

1. Preheat the oven to 250°. Spread the orange zest in a thin, even layer on a rimmed baking sheet and bake the zest for 15 minutes, or until completely dry, stirring halfway through.
2. Lay the cheesecloth on a work surface. Spoon 2 tablespoons of the orange zest in the center of each square and top with 4 cloves, 2 cinnamon stick halves, 1 star anise pod and 1/4 teaspoon dried mint. Gather each square into a neat bundle and secure with kitchen string.