2 cinnamon sticks (3-inches each)
12 whole cloves
12 whole allspice
Cut four 4-inch squares of cheesecloth. Divide the spices between
double-layers of cheesecloth squares. Knot into a bundle. Tie one
bundle onto a 2-quart bottle of apple cider, cranberry, or pineapple
juice. Attach the following label: Pour juice into a large saucepan.
Toss in the cheesecloth spice bag. Bring to a boil over medium heat.
Reduce heat, cover and simmer for 20 minutes. Remove spice bundle and
serve hot. Makes 8 cups.
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