Even if it’s not actually sweater weather yet, my house feels (er, smells) warm and cozy thanks to a homemade stovetop potpourri from Southern Living’s December 1984 issue. The recipe, which has the oh-so-creative name “Christmas Scent”, is a fragrant mix of citrus, herbs, and spices that simmers on the stovetop. And while it’s not edible, the “rich, sweet aromas will add Christmas flavor to your home,” as the original article promises.
Caitlin Bensel; Food Styling: Torie Cox
What Is Stovetop Potpourri?
If you’re unfamiliar, stovetop potpourri is a mix of fragrant ingredients simmered in water in a pot or pan on the stovetop. Typical ingredients include whole or ground spices (like cinnamon sticks, cloves, star anise, peppercorns), herb sprigs (like rosemary, thyme, bay leaves), fruit (citrus, cranberries, apples), and extracts (vanilla, almond). It’s a great way to use up kitchen scraps, like lemon or ginger root peels, apple cores, and herb stems. Another nice thing about stovetop potpourri is that you can reuse it several times by adding fresh water.
What Is In Christmas Scent?
This recipe is simple, and you can tweak it to make your own custom blend. It calls for cinnamon sticks, whole cloves, bay leaves, lemon, and orange. The ingredients are combined with water in a saucepan, brought to a boil, then simmered for as long as desired.
Can I Give It As A Gift?
Yes, Christmas Scent is a lovely gift idea if you can replace the fresh citrus with dried or dehydrated citrus slices. (You can often find them at stores like World Market or on Amazon.) Place all of the ingredients in a small bag or Mason jar with instructions for an easy, inexpensive, make-ahead present.
The Recipe
Christmas Scent
Ingredients:
3 (4-inch) cinnamon sticks
3 bay leaves
¼ cup whole cloves
½ lemon, halved
½ orange, halved
1 quart water
Directions: Combine all ingredients in a teakettle or saucepan, and bring to a boil; reduce heat and simmer as long as desired. Check often, and add additional water, if needed. Mixture may be stored in refrigerator several days and reused.
-Recipe by Marilyn Salinas, Fort Worth, Texas
