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One advantage of making your own blend: You can tailor the flavors to your taste. Use the blend shortly after combining the ingredients to get the most flavor from the rind. Because the spices are steeped in liquid and then discarded, they add no calories to recipes. A small tin of these spices—along with a bottle of cabernet sauvignon and the recipe for Hot Mulled Wine—would make a welcome gift.

Julie Hasson
Recipe by Cooking Light December 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
1 sachet
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

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