Potpourri Simmer Pot
Created by Gerry on November 3, 2011
- Servings: 1
- Prep Time: 10m
- Cook Time: 120m
- Recipe #1960
Ingredients
- Cinnamon stick One stick, broke in thirds - may sub with cinnamon)
- Cinnamon bark (1/8 cup - found mine in the Oriental aisle at Superstore)
- 1 teaspoon whole cloves (you may add more or less)
- 1/2 whole lemon (sliced or cut in chunks)
- 2 teaspoon vanilla extract
- 1 to 2 tablespoons fenuqreek seeds (optional but I like adding it in - it's awesomely fragrant)
- 1 tablespoon salt
- Water ( enough to fill your pot 2/3 full adding more as it evaporates)
How to Make
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Step 1: Add water to cooking pot, potpouri pot or as I do in a large crock pot filling 2/3 full
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Step 2: Add ingredients as listed as much or as little as you wish (you may sub with your favourite spices and ingredients, there are many to choose from - nutmeg, allspice, sliced oranges, sliced ginger, almond extract, all of which I use to vary my simmer pots.)
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Step 3: Simmer on low to release the fragrance adding water when needed, adding more spices to the pot when the fragrance of the potpourri begins to fade. I add the salt to keep it fresh and change it weekly.
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Step 4: Choose a spot that is safely out of reach of children and animals - never leave a pot on the stove unattended - always unplug your pot when going to sleep or leaving the house.
Nutritional Facts
- Serving Size: 1 (143.5 g)
- Calories 112.3
- Total Fat - 5.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 6986.1 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 4.7 g
- Sugars - 3.8 g
- Protein - 2.9 g
- Calcium - 133.8 mg
- Iron - 2.3 mg
- Vitamin C - 56.2 mg
- Thiamin - 0.1 mg