Simmering Potpourri

A little bag of this fragrant mixture with a potpourri burner will make a most welcome gift.

Ingredients:

1/2 cup dried orange peel*

1/2 cup (1 3/4 ounces) broken cinnamon sticks

1/2 cup (1 ½ ounces) whole allspice

1/2 cup (1/4 ounce) bay leaves, finely broken

1/4 cup (3/4 ounce) whole cloves

1/4 cup (3/4 ounce) anise seed

1/4 teaspoon cinnamon, clove or orange oil

In a medium bowl, combine all ingredients except oil. Add oil; stir to evenly distribute. Store in airtight covered container.

To use potpourri, in potpourri burner or small saucepan, combine 1 cup boiling water and 2 to 3 tablespoons potpourri. Simmer over candle or on low heat, adding hot water when necessary. DO NOT EAT. 2 cups potpourri mix.

Cook’s Notes from Chef Bev: To make 1/2 cup dried orange peel, remove peel from 2 large oranges. Cut peel into ½-inch pieces. Dry overnight on paper towel-lined wire racks.

Chef Bev Shaffer * Cooking School Director | WAKR Recipe * December 21, 2007

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