Simmering Citrus Potpourri
Simple to make, simply heavenly to smell.
Materials
- 1 SunkistŪ lemon and 1 small Sunkist orange, each sliced and dried*, about 8 to 10 slices each.
- 1 Cup (about 4 ounces) 2 1/2 -inch-long cinnamon sticks (thicker sticks broken lengthwise)
- 3/4 cup (about 2 ounces) whole cloves
- 3/4 cup (about 1 ounce) dried bay leaves
- 1/2 cup (about 1 ounce) dried red pepper
- 1/2 cup dried parsley flakes
- 1/4 cup (about 3/4 ounce) whole allspice
In a large bowl, gently mix together all ingredients. Store in covered container. Makes about 6 cups.
* To dry citrus slices: With a sharp knife, slice off one end of each citrus (can do as many citrus slices as will fit on wire rack used). Cut each citrus into thin slices, about 1/8 inch thick. Leave any seeds in place. Discard ends. To quicken drying, gently pat slices between layers of paper towels. Lay slices on large wire rack on baking sheet. Dry in oven at 170° F. for 4 hours, turning once. Remove from oven; leave on rack to air-dry.
To Use
In a small saucepan, bring 2 cups of water to a boil with about 1/4 cup of the potpourri mixture. Reduce heat and simmer, uncovered, adding additional water as necessary.
Note:
If potpourri is simmered only a short time it can be reheated if covered and refrigerated between uses.
