Instructions: Mix 3 Tablespoons Cinnamon with 4 Tablespoons water to a smooth paste. If the paste seems too dry, add a touch more water. Place the past in a clean glass jar and add 1 1/2 cup canola oil. Cover the jar and shake. Shake the jar a few times in the next several hours to intesify the strength of the oil. The cinnamon will gradually settle to the bottom of the jar. After two days, pour the oil on top through a coffee filter into a clean jar, leaving the solids behind. Cinnamon oil will stay fresh refrigerated or not for about 6 months.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.