What You'll Need

• Materials (~$12 total):
• 1 cup dried orange slices, store-bought or oven-dried (~$4)
• 1 cup whole fresh or dried cranberries (~$3)
• 12 whole cinnamon sticks, 3-inch (~$3)
• 3 tablespoons whole cloves (~$1)
• 6 star anise pods (~$1)
• Fresh rosemary or pine sprigs, dried a day ahead (optional, free if foraged)
• Packaging (~$2 total):
• 3 half-pint (8 oz) wide-mouth mason jars with lids (reuse if you have them)
• Kraft tags and 3 feet of twine (~$2)
• Tools:
• Fine-tip marker for the tags
• Baking sheet and parchment (only if drying your own orange slices)

How to Do It

1. Dry your citrus first if it is fresh. Slice oranges 1/4 inch thick and bake at 200°F for 2-3 hours until leathery and stiff. Any leftover moisture will mold in a sealed jar.
2. Cool every ingredient completely on the counter for at least 20 minutes. Warm fruit sealed in glass makes condensation, which is what ruins gift jars.
3. Wash and fully dry the jars and lids. Even a few drops of water can spoil the contents, so let them air-dry upside down on a towel.
4. Layer the heaviest items first. Put cranberries on the bottom, then orange slices pressed against the glass, then cinnamon sticks standing upright. The layers look pretty and keep the pieces from crushing each other.
5. Tuck cloves and star anise into the gaps along the glass. Whole spices release oils slowly in simmering water, while ground spices cloud the pot and scorch.
6. Pack the jar snugly to the top, then close the lid. Loose contents shift and break in transit, so add a sprig of rosemary or pine if there is a gap.
7. Label a kraft tag with the instructions: empty the jar into a pot, cover with 4 cups of water, and simmer on low. Tie it on with twine.
8. Simmer your own jar to test it. Keep the heat low and never let the pot boil dry, since scorched fruit smells burnt. Top up with hot water every hour or so and stop when you leave the house or go to bed.