DIY POT SIMMERS

Let’s learn to make pot simmers! As we head into the colder months ahead, there is just something so cozy about filling up the house with delicious smells and warmth from the stove.

Although not necessary, I love using an aesthetically pleasing pot or dutch oven when creating a pot simmer because it sits out on the stove for an extended time. It makes the home feel so cozy and inviting on fall and winter days. Throughout the year, I save and dry things that would be discarded or composted (lemon thyme, citrus rinds, pinecones, herbs, etc) and do not use exact recipes every time I fill up the pot. But never fear, I do have some exact recipes for you today!

When you fill your pot, watch carefully at the beginning because any dried fruit/herbs will soak up the water quickly so you may need to add more. Begin on high heat until the water begins to boil. Then reduce to a slow simmer with the lid off as long as you like. Simmer pots can go for days on a wood burning stove or all day on a stove top. Just make sure to add water as necessary!

FALL RECIPES:

1 cinnamon stick
1/2 cup dried lemon thyme
3 lemon rinds
1 grapefruit rind
1/2 cup orange peels

1 cup dried apple peels or 1 fresh apple sliced thin
2 orange rinds
2 cups cinnamon sticks
1/8 cup cloves
1 vanilla bean

WINTER RECIPES:

1/2 cup fresh ginger roughly chopped
4 sprigs of any fresh evergreen (spruce, juniper, hemlock, pine, etc)
1 cup cranberries

1 cup dried peppermint leaves
3 vanilla beans
5 star anise

SPRING RECIPES:

1/2 cup dried chamomile or 1 cup fresh
1/2 cup dried rose petals
4 lime rinds, dried or fresh

1 cup fresh lavender or 1/2 cup dried
1 cup fresh mint
3 orange rinds

SUMMER RECIPES:

1 pineapple rind
1 lemon rind
2 grapefruit rinds
1 cup spearmint dried
5 bay leaves

3 sprigs fresh or dried rosemary
1/2 cup lemon mint or 1 cup fresh
1/2 cup dried lemongrass or 1 cup fresh

LINKS:
Dutch Oven