This simmering holiday potpourri fills your home with the warm, spicy scent of cinnamon, orange, and cloves without any artificial candles or plugins. It works by gently heating fruit, spices, and herbs in water on the stove, releasing their natural essential oils into the air. You can easily adjust the ingredients to match your favorite holiday aromas, and it doubles as a lovely homemade gift.
Ingredients
- 1 large orange, sliced into rounds (about 1/4-inch thick)
- 1 large lemon, sliced into rounds (about 1/4-inch thick)
- 1 apple (any variety), cored and sliced into rounds
- 3 cinnamon sticks (about 3 inches each)
- 1 tablespoon whole cloves
- 1 tablespoon whole allspice berries
- 2 star anise pods
- 1 teaspoon vanilla extract
- 6 cups (1.4 liters) water, plus more as needed
Instructions
- Place the orange, lemon, and apple slices in a medium pot (at least 3-quart capacity).
- Add the cinnamon sticks, cloves, allspice berries, star anise, and vanilla extract.
- Pour in the 6 cups of water. The fruit should be mostly submerged; if not, add a little more water.
- Set the pot over medium-high heat and bring to a boil. Once boiling, reduce the heat to low and let it simmer gently.
- Simmer for at least 1 hour to release the fragrance. For continuous scent, keep the pot on a low simmer and add more water as the level drops, about 1/2 cup (120 ml) every hour or as needed.
- To refresh the potpourri after a few hours, stir the ingredients and add more water if it’s getting low. You can also add a few extra slices of citrus or a splash of vanilla to boost the scent.
- When you’re done for the day, turn off the heat and let the pot cool completely before storing.
Tips
- Substitutions: No star anise? Add 1/2 teaspoon of fennel seeds or just skip it. You can also swap the apple for a pear, or use dried orange slices instead of fresh (use about half the amount).
- Storage: The used fruit and spices can be refrigerated in an airtight container for up to 3 days and then re-simmered with fresh water. You can also freeze the mixture for up to 1 month.
- Common mistake: Don’t let the pot boil dry. Always keep at least 1 inch of water in the bottom. Check every 30 minutes or so, especially if you have a gas stove that burns hot.
- Make it a gift: Layer the dry ingredients (cinnamon, cloves, allspice, star anise) in a glass jar with a note to add fresh fruit and water. This is a thoughtful, easy homemade present.
Serving Suggestions
This potpourri is not for eating—it’s for scenting your home. Place the simmering pot in the kitchen or living room where you’ll enjoy the aroma. For a party, set it on a trivet on a buffet table (keep it out of reach of children and pets). You can also pour the cooled liquid into a spray bottle (strain out the solids) and use it as a natural room spray, though it may leave a slight sticky residue on surfaces.
Variations
- Pine & Cedar: Add a few sprigs of fresh rosemary and a handful of pine needles (ensure they are from a non-toxic tree, like white pine) along with the citrus. This gives a forest-like scent.
- Spiced Apple Cider: Replace the lemon with an extra apple, add 1/2 teaspoon of nutmeg and 1/4 cup of apple cider (or apple juice) instead of some water.
- Vanilla & Almond: Add 1/4 teaspoon of almond extract along with the vanilla for a bakery-like aroma.
- Dried Fruit Version: Use dried orange and apple slices (available in many grocery stores) and reduce the water to 4 cups (960 ml), as dried fruit absorbs less.
Storage and Reheating
After simmering, let the potpourri cool completely. Store the solids (fruit and spices) in an airtight container in the refrigerator for up to 3 days. To reuse, place the solids back in a pot, add 4 cups (960 ml) of fresh water, and simmer for up to 2 hours. You can also freeze the solids in a freezer bag for up to 1 month; thaw in the refrigerator overnight before reheating. The liquid can be strained and refrigerated separately for up to 1 week—use it as a fragrant cleaning solution (test on an inconspicuous area first) or add to the next batch for a stronger scent.
Frequently Asked Questions
Can I use a slow cooker instead of a stovetop pot? Yes, absolutely. Add all ingredients to a small slow cooker, set it on low, and leave the lid off. It will gently simmer and scent the room for hours. Check the water level every few hours and add more as needed.
How long does the scent last? You’ll notice a strong fragrance within 10–15 minutes of simmering. The scent will gradually fade after 2–3 hours; to refresh, add more water and stir, or add a few extra drops of vanilla or a pinch of cloves.
Can I reuse the same fruit and spices? Yes, you can reuse the mixture for up to 3 days if refrigerated between uses. The scent will be weaker each time, so you may want to add a few new spices or a fresh orange slice.
Is it safe to leave simmering while I’m out of the house? No. Never leave a pot unattended on the stove. If you want to leave it going, use a slow cooker on low and keep it on a heatproof surface away from edges.
My potpourri smells more like boiled fruit than spices—why? This usually happens if you use too much fruit or not enough spices. Add another cinnamon stick and a teaspoon of cloves, and reduce the amount of apple next time.
Can I make this without citrus? Yes, you can omit the lemon and orange and use just apple, but the scent will be less bright. Add a teaspoon of dried orange peel (available in the spice aisle) to replace the fresh citrus aroma.
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