3 to 4 pieces orange peel (approx. 1 x 2 inches each)
6 to 8 whole allspice
6 to 8 whole cloves
3 to 4 pinch piece whole cinnamon, broken into 2 to 3 pieces

Place the above ingredients into a small pan and cover with water. Apply low heat and allow to come to a simmer for a few minutes. It is not necessary to keep simmering very long as the aroma is soon released. Allow to cool, refrigerate and reuse daily for about a week. As the spices tend to discolor the pan, I use a 12-ounce pan specifically for this use. Please do not try to replace the ingredients with ground rather than whole spices or it will not work. I keep a constant supply of orange peel by freezing peeled navel orange skin in a heavy duty plastic food bag.