Cinnamon and Orange Potpourri Bag

An easy gift that you and your child can make together. A perfect gift for a teacher or a sports coach.

Approximate Time: 20 minutes

Supplies:

• 3-4 dried orange slices.*
• 5 dried cinnamon flowers
• 1 cinnamon stick
• a 5" x 3" piece of tan colored cork sheet
• small dried pieces of tree bark
• pale gold spray paint
• heart-shaped cookie cutter
• pair of standard scissors
• pencil
• Artline 210 fine-liner pen
• standard paper punch
• strong bonding glue
• green organza draw string gift bag
• leftover piece of orange organza ribbon
• a few sheets of old newspaper to protect the working area
• optional: a few drops of essential orange oil

Instructions:

 

 
1. Place the heart-shaped cookie cutter on the cork sheet and trace around the edges of the cookie cutter. Repeat this, so that you would have traced two hearts onto the cork sheet.
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2. Cut out the two hearts from the cork sheet.
3. Glue the two hearts together with the strong bonding glue and allow to dry thoroughly.
4. Using the Artline pen, write the words "Thank You" on one side of the hearts that have been glued together.

 
5. With the Artline pen, draw a border pattern around the heart. Make small dots, ensuring that the dots are equally distanced from each other.
6. Spray the pieces of tree bark on one side with the pale gold spray paint and allow to dry thoroughly.
7. Optional: Add a few drops of essential orange oil to the unpainted sides of the pieces of tree bark, and allow to dry.

 

 

 
8. Assemble the bag: Put the orange slices, cinnamon flowers, cinnamon stick, and pieces of tree bark into the bag.
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9. Punch a hole through one side of the heart.
10. Thread the heart through the drawstring of the bag and make a knot with the drawstring.

 
11. Finish it off by tying the orange ribbon around the top of the bag.

* You can either buy orange slices that have already been dried, or you can dry your own. If you choose to dry your own, dry them in an oven. Place them on a baking tray that has been lined with aluminum foil. Bake them for approximately 4 hours at 100 degrees Celsius (212 degrees Fahrenheit). Check the slices every 30 minutes and turn them over carefully.

By Benetta from Pretoria, Gauteng, SA