Recipe for Orange Rosemary Oil 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 tbl Fennel seeds
1 x Navel orange, removed with vegetable peeler and chopped , zest of
1 tbl Chopped fresh rosemary leaves
Instructions:
Instructions: Preheat oven to 300F.

With a mortar and pestle or a spice grinder grind fennel seeds coarse. In a 1-cup metal measure or very small metal bowl combine seeds with other ingredients. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour and 20 minutes. Cool on a rack 30 minutes.

Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Flavored oil keeps, covered loosely and refrigerated at all times, 1 month.

Makes about 1/2 cup.

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