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Simmering Potpourri PDF Print E-mail
(3 votes, average 5.00 out of 5)
Sunday, 30 October 2011 00:00



2 cups dried orange peels
1 cup cinnamon stick pieces
1 cup pickling spice
¼ cup whole cloves
½ cup crushed bay leaves
2 teaspoons ground ginger


Put about 2 tablespoons of the potpourri mix in a saucepan with water.  Simmer on low heat, replenishing the water as it evaporates.    Or use a potpourri pot.

This recipe is just a guideline.  Use whatever amounts of each you want to.  Since the orange peels are basically
free I use more of those.   You could also use apple peels or whatever else you have on hand that you want to use.

Tips -

Orange peels - I save the peels from all of the oranges we eat.  I cut them into small pieces and lay them on a
cookie sheet to dry.  Make sure they are in a single layer or they will mold.  They will take several days to dry.
When completely dry store in a covered container.

Cinnamon Sticks -  the cheapest place I have found to get them is a craft store.  I break them into small pieces by putting them in a zip lock bag and pounding them with a hammer.

Bay leaves - I get a large container of these at the wholesale club store.  I put them in a zip lock bag and squish
them with my hands to break them into small pieces

Whole cloves - The cheapest place I have found to get these is at an ethnic spice store.  I got a package which had
about 2 cups in it for $5.

Pickling Spice - sometimes you can find this in bulk, or in large containers as shown in the photo.  Buying it at the supermarket, it is likely to be expensive.  You can omit this if you can't find it at a good price, the potpourri will still be very fragrant.

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