So, every year somewhere after Thanksgiving (and honestly, sometimes a bit before because who can wait?), I find myself craving that warm, spicy Christmas smell. You know, the one that creeps around your ankles while you’re making coffee and makes you think you’re living in a festive holiday movie with way better lighting. That’s when I bust out this Christmas stovetop potpourri. Once, when I forgot to pick up oranges, I used a handful of clementines and the world didn’t end—just thought you should know! Also, my dog always gets curious so this tends to be a very supervised cooking adventure (dog optional, but recommended for atmosphere).
Why You’ll Love This One
I tend to make this whenever the weather gets even a little nippy out; my family always ends up hovering around the kitchen making excuses to walk by (“Oh, is there something burning?”—not this time, Aunt Deb). The thing is, it’s just ridiculously easy. I love that I can sort of set it and forget it (okay, not literally, because I left it on overnight once and that was a morning I’ll never forget; but in theory). I used to struggle with fancy diffusers or candles that promised “pine magic”—but honestly, this potpourri just works better and smells more like a hug than a department store. (Plus, no weird chemicals or sparkly residue leftovers.)
What You Need (and Maybe Don’t)
- 1 orange, sliced (Sometimes, I just use a couple mandarins if that’s all I’ve got. My grandma swore by blood oranges, but any orange will do in a pinch.)
- 1/2 cup cranberries (Optional, sort of—adds a pop of color. Honestly, if I’m out, I just skip. Dried cranberries are okay too, but go easy because they can get sticky.)
- 3-4 cinnamon sticks (If you only have ground cinnamon, fine, but don’t go wild. The sticks look prettier.)
- 1 tablespoon whole cloves (Or, say, a big pinch. I use ground cloves if I can’t find the whole kind—just eyeball it, but don’t dump the whole jar.)
- 2-3 star anise (Optional, and I’ve gone without when I couldn’t find them. Nice, but not essential.)
- 2-4 cups water (Enough so everything floats around—add more as you go. It evaporates. Don’t let it go dry unless you want to start over with charred potpourri, which I don’t recommend.)
- A sprig of fresh rosemary (My friend Megan puts thyme instead—her house always smells like a roast chicken, but it’s cool?)
How I Put It Together (Sometimes Differently Each Time)
- Toss it all—fruit, spices, and rosemary—right into a medium saucepan. No need to be delicate, it’s not a soufflé.
- Add water so everything’s happily floating, about halfway up your pot. Meaning: you don’t need to measure. Actually, I find it works better if you add water as it simmers, instead of all at once at the beginning.
- Turn the heat to just below a boil, then drop it to the lowest simmer you can. I sometimes wander off to fold laundry or chase my dog at this point—just check back every so often so it doesn’t dry out.
- This is where you can get creative. Toss in apple peels, a splash of vanilla, or even a bit of pine if you’ve got a live tree (just, um, no sap please—learned that the sticky way). If it looks a little murky, don’t panic. That just means the cloves are mingling.
- Let simmer gently—ideally, a couple hours. Just keep an eye (and nose) on it. Top up the water when it starts looking low.
My Notes (Take ‘em or Leave ‘em)
- Don’t use a nonstick pot—mine once started to crackle on me when I forgot to refill the water. Stainless steel or old enamel ones are best (if you ruin a pot, I claim zero responsibility).
- I think this actually smells even more delicious the next day—just strain, cool, and stash in the fridge if you want to use again. Or just reheat, no biggie.
- If your cranberries all pop, that’s fine. The juice is part of the magic, honest.
- Light up a candle nearby and pretend you’re in one of those glossy home magazines. I do this every year and it still cracks me up.
A Few Variations I’ve Actually Tried
- Swap orange for lemon and add a splash of almond extract for a more “January fresh” scent. It’s oddly cheering.
- Once, I threw in cocoa nibs. Not a fan (smelled like a burnt brownie; family still laughs at me for that one).
- Juniper berries if you can snag them! Makes the whole house smell like a high-end wreath shop.
- If you’ve got essential oils, add literally a drop or two—too much and it overpowers everything.
What If I Don’t Have the Fancy Stuff?
Just use any old saucepan—if you don’t have one, a slow cooker works fab. (I did it in a rice cooker once out of desperation and, weirdly, it worked. Just don’t tell Martha Stewart.)
How to Store…Though Honestly It Barely Lasts
If you’ve got leftovers (which, in my house, is rare), strain out the big bits and keep the liquid in the fridge. Covered jar, pitcher, whatever. It’ll keep about 4 days; just reheat on the stove when you want another go.
Serving? Okay, It’s Not For Eating, But…
I always set out a mug of this near the tree when we do holiday decorating—makes the ornament hanging about 200% cozier. My mom says it’s the official scent of Christmas in our house (apologies to gingerbread). If you want to get cutesy, pour a cooled batch into mason jars with a bow for easy gifts—people really do ooh and aah, especially if you stick in a cinnamon stick like a little baton.
Stuff I’ve Learned (Usually From Getting It Wrong)
- Don’t try to speed up the simmer, trust me. High heat means all the water vanishes, and you just get sticky burnt bits at the bottom—cleaning that up is the opposite of festive.
- If you don’t have enough fruit or cloves, it still works. I’ve made a batch with just some apple peels and it still made my kitchen feel fancy.
- Actually, stepping outside to get fresh air before you start the potpourri? Makes the effect way stronger when you come back in. Maybe that’s more of a psychological tip, but still counts.
Real Questions I’ve Gotten (And My Rambling Answers)
- Can you drink this? Technically, no (unless you really enjoy the taste of boiled cloves and orange rinds… I mean, I won’t judge, but maybe just stick to mulled cider). If you’re after something tasty, try this mulled cider recipe I’ve used before—it’s dreamy!
- Can you do this in a slow cooker? Absolutely, it’s even easier. I just set it on low, lid off so the aroma fills the place. Actually, this slow-cooker simmer guide helped me the first time.
- What if you don’t have star anise? No problem! Just leave it out (I mean, it’s pretty, but who’s got a stash of star anise hiding in the pantry anyhow?).
- How long does it keep working? Maybe two days if you baby it, keep adding water. Though, honestly, I usually start fresh each morning—or whenever we actually tidy up enough to see the counter again.
- Can you compost what’s left? Yep! I just toss the leftovers onto my compost heap; orange peels and spices break down pretty well, though sometimes the cinnamon sticks hang around a bit like stubborn aunts at a family party.
On a totally unrelated note, did you know adding a bit of rosemary can make your house smell almost like an old-fashioned Christmas market? For more little cozy tips, this Country Living roundup has some fun ideas, if you’re ever looking to go above and beyond. Anyway, that’s the whole Christmas stovetop potpourri—simple, nostalgic, with plenty of room for you to improvise or totally ignore my advice. Enjoy, and happy (smelly) holidays!
Ingredients
- 1 orange, sliced
- 1 lemon, sliced
- 2 cinnamon sticks
- 1/2 cup fresh cranberries
- 1 tablespoon whole cloves
- 2 star anise pods
- 3-4 sprigs fresh rosemary
- 4 cups water
Instructions
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1Slice the orange and lemon into rounds.
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2Add the orange and lemon slices, cinnamon sticks, cranberries, whole cloves, star anise, and rosemary sprigs to a medium saucepan.
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3Pour in 4 cups of water to cover the ingredients.
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4Bring the mixture to a gentle simmer over low heat. Allow it to simmer uncovered, adding more water as needed to prevent drying out.
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5Enjoy the festive aroma as it fills your home. Simmer for up to 2 hours, replenishing water as desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
25 caloriescal
Protein:
0 gg
Fat:
0 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
6 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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