Preheat the oven to 150° (if you have a convection oven, use that setting)

Slice the apples and oranges thinly; I used a mandoline.

Sprinkle the apple slices with ground cinnamon and the orange slices with ground cloves.

Place the sliced apples and oranges in a single layer on cooling racks, like a wire rack you use to set cookies on when they are cooling. I have one rack with small gaps that is perfect for dehydrating apples and oranges. But my other racks have larger spaces that the fruit can fall through. I will layer some of the others, which makes the gaps smaller.

Place the fruit slices in the oven. If you are baking two sheets at once, ensure that your oven racks are several inches apart, though neither should be right at the bottom or right at the top. At the end of the day, you want as much airflow as possible.

Stick a folded potholder at the top of the door when you close it so that the oven door doesn't close all the way. An inch of space is fine. This allows any moisture to escape from the oven and increases airflow.

Let your apples and oranges dry for 3 hours or 2 hours with a convection setting.

When the apples and oranges are cooled completely, combine them with the remaining ingredients.

If you want to make bags to give as gifts, when you put the potpourri in separate bags, ensure you get a little of each ingredient into each bag. Add the following 'how to simmer' directions to your gift bags.

To simmer your potpourri, put approximately 1/2 cup into a small pot of water and heat on low, refreshing the water as it evaporates.