Cinnamon Potpourri Ornaments - cooking recipe

Ingredients

3/4 c. jarred applesauce
1 pkg. unflavored gelatin
1 (1.9 oz.) jar cinnamon
1/4 c. cornstarch
3 Tbsp. ground cloves

Preparation

Select an apple that is ripe, but firm and well shaped.
Peel smooth, then ream out stem and blossom ends.
You're now ready for carving.
Use a very sharp knife.
Dip the apple in lemon juice to prevent discoloration.
Start carving by cutting brow line.
Then cut two vertical lines at right angles for the nose.
Cut in and around nose and out over cheek.
Hollow out slits for eyes, about 1/2-inch below brow line and in toward nose bridge.
Remove enough below nose to form chin and mouth.
Carve mouth by cutting very thin slits, which will dry into perfect shape.