Moroccan Spice Sachets

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

1. Preheat the oven to 250.
2. 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.
3. Lay the cheesecloth on a work surface.
4. 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.
5. Gather each square into a neat bundle and secure with kitchen string.

orange zest, cheesecloth, cloves, cinnamon, mint, kitchen string

Taken from www.foodandwine.com/recipes/moroccan-spice-sachets (may not work)