Simmering Potpourri Spices

I like to make this during the fall and winter months.  Then I will put some of the mixture in some water and simmer on top of the stove (careful not to let the water boil away) or in one of those potpourri holders with a candle.  This is a good way to get rid of kitchen odors or just to have your house smell good.  Be sure to save all of the juices from the fruit to use in sauces, dressings and other recipes.

  • 4 oranges
  • 4 tangerines
  • 4 lemons
  • 24 (3-inch) cinnamon sticks, broken into 1-inch pieces
  • 1/4 cup whole cloves
  • 1/4 cup juniper berries
  • 2 tsp. ground nutmeg

Remove the zests from all of the fruits with a zester see Kitchen Gadgets – Citrus Zesters and place in a dehydrator (if you have one);  see also Kitchen Gadgets – Dehydrators.  Or you can let them sit out until dry (overnight) or slowly dry in your oven.  The thicker zests will take longer (see picture below).

Makes about 1-1/2 cups

Getting ready to dry…

Rosle zester on the left and Econome (France)  on the right.

Once the strips of fruit are dry, break into pieces and add to the rest of the ingredients.

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