Simmering Stovetop Potpourri

Stovetop potpourri is easy to make and less expensive than store-bought options. Make this quick recipe with fresh fruit and pantry spices!

When the weather cools down and the air becomes dry, nothing is better than a fragrant, simmering stove top potpourri that fills the air with the scent of warming fall spices and a bit of that much needed moisture. Whether you’re entertaining guests or simply enjoying a quiet evening at home, it is the perfect time to make a batch! Who needs a humidifier? 

Friends, my house smells freaking amazing right now. The potpourri you see in these photos is gently simmering in my kitchen. It smells like fall in here, and I’m living for it. 

You know how grocery stores sell those overpriced cinnamon-drenched pine cones that lose their scent after a few days? Don’t waste your money! Instead, use some whole spices (you probably already have some of these), a couple oranges, and make your home smell a million times better. 

Ingredients For Stovetop Potpourri

• Oranges
• Cinnamon sticks
• Whole cloves
• Star anise
• Whole allspice
• Optional: Nutmeg pieces
• Fresh cranberries

Optional Add-Ins

• Vanilla beans (scrape the seeds first to use in recipes!)
• Pink Peppercorns- These peppercorns have a lovely aroma, and they are great for grinding to use to season food as well!
• Lemons
• Cardamom pods

How to Make Stove top Potpourri

Making this recipe couldn’t be any easier!

1. Slice the oranges (thick or thin, it really doesn’t matter).
2. Place the ingredients in a large sauce pot (I used this Dutch oven), then fill the pot around 3/4 full with water.
3. Simmer– Place over medium-low heat, slowly bring to a simmer, then reduce the heat so it bubbles at a very gentle simmer. Refill the water periodically, making sure it doesn’t go below 1/3 full. 

Recipe Tips

• Use What You Have – The ingredients and amounts listed are very flexible depending on what you have and how big the simmering pot is. If you only have one orange, don’t run to the store for another one. Use what you have.

Consider all of the spices optional; none of them are essential. If you don’t have cloves or star anise, you don’t need to buy a bottle just for this recipe. Honestly, you can use only orange slices and cinnamon and the results will still smell amazing. 

• Save Your Orange Peels – If you use oranges for other recipes (or simply to eat), save the peels and use them in this recipe! You don’t actually need the whole orange; The peels work just as well. For example, you could make my cranberry pecan muffins, which call for some juice and zest, then use the remaining orange in this recipe. 
• Using Nutmeg Pieces – I love using the ends of whole nutmeg in stovetop potpourri. Those little ends that become too small to grate are a perfect addition. I save them specifically for this recipe!
• Cranberries – The cranberries are for color more than fragrance; they make the potpourri look extra beautiful. I recommend omitting them unless you have guests and/or are trying to use up excess cranberries. 
• Note The Time – I set a kitchen timer to remind myself to refill the water periodically (any other space cadets here?). I start with a 20 or 30 minute timer, and then gage how long to set the remaining timers for based on how much the water has lowered.

I usually only need to add water every 45-60 minutes, but this will vary based on the size of your pot and how fast the water is simmering..

• Make-Ahead – You can prep the pot in advance so it’s ready to go when you want it, place the ingredients in the pot (including the water), cover with the lid, and refrigerate for up to 72 hours. 

Other Autumn Recipes

If you love to fill your home with the aroma of autumn, you should make some Italian-Sausage Stuffed Spaghetti Squash Boats, Sweet and Spicy Roasted Pumpkin Seeds, and Roasted Butternut Squash Soup!