Holiday Scent Potpourri Pot
I often start the pot simmering around the end of October and keep it going until New Year's Day.
The only down side, is that when people come in, they expect to be offered a cup of hot apple cider!
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- cinnamon sticks
- 2 Tbsp
- whole cloves
- 1 Tbsp
- whole allspice
- 1/4 c
- lemon juice
- hot water
1Start heating a slow cooker. (I use a 1.5-quart size, but you can use any size you like or use a big pan on the back of the stove, increase the ingredients, and just keep adding water.)
2Cut the apple and the orange into wedges.
Dip the apple wedges into the lemon juice to help keep them from turning brown.
3Put the apple wedges, the broken cinnamon sticks, the allspice and the lemon juice into a small slow cooker. Squeeze the orange wedges over the pot so that some of the juice is released.
4(Optional, but pretty: Push some of the whole cloves into the rind of the orange wedges.) Put the orange wedges and the rest of the whole cloves into the pot.
5Add enough boiling (or very hot) water to fill the pot.
After about an hour, go outside for five minutes and come back in. Inhale. Enjoy!
6I've found that if I heat the pot up every day, I can keep the same potful of ingredients going a long time without them spoiling. Just keep adding water. It will get ugly and dark, but it will still smell good. Hide it in a back corner of your kitchen! :-)
**Just don't forget it and let it boil dry--especially if you're using the stove-top method!
However, I usually get disgusted with the murky mixture after a couple of weeks and toss it out and start over. It's fairly inexpensive.
7This mixture is very adaptable. Use what you have...a lemon instead of an orange; apple juice instead of an apple; skip the allspice if you don't have any. CINNAMON & CLOVES ARE THE KEY INGREDIENTS! I will say that ground spices don't work well because the fragrance dissipates in a day or two.