15 Simmer Pot Recipes for Fall, Christmas and Winter

1. Classic apple, cinnamon and clove

Combine 1 sliced apple, 2 cinnamon sticks and 1 teaspoon whole cloves with 4 to 6 cups of water. Bruised or slightly soft fruit is fine, but discard anything moldy or fermented.

Bring the water just to a boil, immediately reduce to the lowest steady simmer and leave the pot uncovered. The apple smells soft and sweet while clove adds depth, so start with less clove if you prefer a lighter scent.

How to make it

1. Add the ingredients and enough water to leave several inches below the rim.
2. Bring just to a boil, then reduce immediately to a very low simmer.
3. Top up with hot water whenever the level drops; never let the pot cook dry.

Scent profile: Warm apple pie spice; ideal for an uncomplicated fall afternoon.

2. Orange, cranberry and rosemary

Use 1 sliced orange, 1 cup fresh or frozen cranberries and 2 small rosemary sprigs in 5 cups of water. Gently crushing a few cranberries helps release their scent, but there is no need to burst every berry.

Rosemary grows stronger as it heats. Begin with two short sprigs, then remove one if the blend becomes too herbal. This combination works from early fall through the holidays.

How to make it

1. Place orange, cranberries and rosemary in the pot with water.
2. Bring to a brief boil and lower to a quiet simmer.
3. Refresh the water and remove rosemary early if its scent becomes dominant.

Scent profile: Fresh, bright and woodsy; a fall-to-Christmas crossover.

3. Lemon, lavender and vanilla

Add 1 sliced lemon, 1 split vanilla bean or 1 teaspoon alcohol-free vanilla flavoring, and only 1 teaspoon culinary lavender to 5 cups of water. Lavender is powerful, so measuring it prevents a soapy result.

This recipe is lighter than the spice-heavy blends. Keep it at the faintest simmer and ventilate the room if anyone is sensitive to fragrance.

How to make it

1. Combine lemon and vanilla with water.
2. Add a measured teaspoon of culinary lavender.
3. Simmer very gently and strain out lavender early if the scent is strong.

Scent profile: A clean floral-citrus scent for mild days and calm evenings.

4. Pumpkin-spice simmer pot

Place 1 cup small pumpkin pieces or clean pumpkin peelings in the pot with 2 cinnamon sticks, 1 teaspoon whole cloves and 2 star anise pods. Cover with 5 to 6 cups of water.

Pumpkin itself has a subtle aroma; the spices do most of the work. Use trimmings from cooking to reduce waste, but do not use carved pumpkin that has been sitting outdoors.

How to make it

1. Combine clean pumpkin pieces and whole spices with water.
2. Bring to a brief boil, then lower the heat.
3. Simmer uncovered and add water before the pumpkin becomes exposed.

Scent profile: Soft pumpkin-pie spice without an artificial fragrance.

5. Pear, cardamom and ginger

Slice 1 ripe pear and combine it with 8 lightly crushed green cardamom pods and 6 thin ginger coins in 5 cups of water. Crushing the pods once with the side of a knife exposes the aromatic seeds.

This blend is less sweet-smelling than apple cinnamon and works well in smaller spaces. Add another pear half for softness rather than increasing the cardamom.

How to make it

1. Lightly crack the cardamom pods.
2. Add pear, cardamom and ginger to the water.
3. Simmer low, adding water as needed and tasting the room scent before adding more spice.

Scent profile: A gently spiced, modern fall fragrance.

6. Evergreen, orange and winter spice

Combine 1 sliced orange, 2 cinnamon sticks, 2 star anise pods and one small food-safe, correctly identified evergreen sprig with 6 cups of water. Never use unknown garden clippings; some plants commonly called evergreen are toxic.

Rinse the sprig and use it sparingly because resinous scents become intense with heat. Skip this recipe around fragrance-sensitive people or pets unless your veterinarian has confirmed the ingredients are appropriate for your household.

How to make it

1. Use only a positively identified, untreated culinary-safe evergreen.
2. Combine it with orange and whole spices in plenty of water.
3. Keep the simmer low and remove the evergreen if the aroma becomes sharp.

Scent profile: A forest-and-citrus winter scent.

7. Gingerbread-inspired simmer pot

Add 8 ginger coins, 2 cinnamon sticks, 1 teaspoon whole cloves, 1 teaspoon allspice berries and 1 tablespoon molasses to 5 cups of water. Stir once so the molasses dissolves.

Molasses can foam and leave a sticky residue, so use a roomy pot and the lowest heat after the first brief boil. Wash the pot promptly when it cools.

How to make it

1. Combine water, ginger and whole spices.
2. Stir in a tablespoon of molasses.
3. Simmer very low, watch for foam and never allow the mixture to reduce to syrup.

Scent profile: A rich gingerbread-bakery scent for cold afternoons.

8. Christmas cranberry-orange spice

Combine 1 sliced orange, 1 cup cranberries, 3 cinnamon sticks, 1 teaspoon whole cloves and 3 star anise pods with 6 cups of water. The generous water volume helps the holiday blend run longer.

Save orange peels and slightly wrinkled cranberries during holiday cooking. Freeze them in a labeled bag, then add them directly to the pot when needed.

How to make it

1. Add fruit and spices to a large pot with water.
2. Bring just to a boil and reduce to the lowest simmer.
3. Check frequently and replenish with hot water throughout the day.

Scent profile: A traditional Christmas stovetop potpourri scent.

9. Vanilla chai simmer pot

Use 1 split vanilla bean, 2 cinnamon sticks, 8 cardamom pods, 6 ginger coins, 1 teaspoon cloves and 2 star anise pods in 6 cups of water. This recipe skips tea leaves, which add little fragrance and can stain the pot.

Crack the cardamom lightly and keep the vanilla pod submerged when possible. A previously scraped vanilla pod still carries enough aroma for a simmer pot.

How to make it

1. Crack the cardamom and split the vanilla pod.
2. Add all ingredients to water and heat gently.
3. Maintain a low simmer and replenish water before spices stick to the pot.

Scent profile: Warm chai spice with a smooth vanilla finish.

10. Grapefruit and sage

Slice half a pink grapefruit and pair it with 6 fresh sage leaves in 5 cups of water. Use the remaining grapefruit for another purpose rather than overcrowding the pot with bitter pith.

Sage becomes savory when concentrated, so add a few leaves at a time. The scent is crisp and herbaceous, making it useful when cinnamon-heavy recipes feel too sweet.

How to make it

1. Slice half a grapefruit into thin wheels.
2. Add grapefruit and sage to water.
3. Simmer gently and remove some sage if the herbal note becomes dominant.

Scent profile: A fresh bittersweet scent without cinnamon.

11. Lime, mint and ginger

Combine 2 sliced limes, 8 ginger coins and a small handful of mint in 5 cups of water. Add the mint only after lowering the heat so its brighter aroma lasts longer.

This is a useful year-round alternative to fall spice blends. Replace tired mint halfway through rather than adding a large amount at the beginning.

How to make it

1. Heat lime and ginger in water until it barely boils.
2. Reduce the heat and add mint.
3. Keep at a faint simmer, refreshing mint and water when needed.

Scent profile: A bright, clean kitchen scent in any season.

12. Pomegranate, rosemary and orange peel

Use the rind and arils from half a pomegranate, peel from 1 orange, 2 small rosemary sprigs and 1 cinnamon stick in 6 cups of water. Pomegranate adds color more than fragrance, while citrus peel and rosemary lead the blend.

This is a smart use for pomegranate shells left from a recipe. Rinse away sticky juice from the outside before adding them to the pot.

How to make it

1. Combine clean pomegranate pieces, orange peel and cinnamon with water.
2. Bring briefly to a boil and reduce the heat.
3. Add rosemary for the final stage and top up the water regularly.

Scent profile: A colorful winter simmer pot with a fruit-and-herb scent.

13. Coffee, cinnamon and vanilla

Combine 1/3 cup whole coffee beans, 2 cinnamon sticks, 1 split vanilla bean and 3 strips orange peel with 6 cups of water. Whole beans are easier to strain and less muddy than ground coffee.

The mixture can stain pale cookware, so choose a dark or stainless-steel pot if that concerns you. Keep the heat low because coffee can smell harsh when boiled aggressively.

How to make it

1. Add whole beans, cinnamon, vanilla and orange peel to water.
2. Warm to a bare simmer rather than a rolling boil.
3. Add water often and wash the cooled pot promptly.

Scent profile: A warm coffeehouse scent without brewing another pot.

14. Dried orange and star anise

Add 6 dried orange wheels, 3 star anise pods, 2 cinnamon sticks and 1 teaspoon whole cloves to 6 cups of water. Dried ingredients absorb liquid, so begin with more water than you would use for fresh fruit.

The scent develops gradually as the fruit rehydrates. This mix is well suited to pre-portioned jars, provided every ingredient is completely dry before storage.

How to make it

1. Inspect dried ingredients and discard any with moisture or mold.
2. Cover generously with water and warm slowly.
3. Maintain a low simmer and expect to add water more frequently.

Scent profile: A pantry-ready winter recipe and simple handmade gift mix.

15. Make-ahead simmer pot gift jar

For one dry gift mix, layer 5 dried orange wheels, 1/3 cup fully dried cranberries, 3 cinnamon sticks, 3 star anise pods and 1 tablespoon whole cloves in a clean, dry jar. Fresh fruit does not belong in a shelf-stable jar because trapped moisture can cause spoilage.

Attach directions telling the recipient to empty the jar into a pot, add 6 cups of water, bring briefly to a boil, reduce to a very low uncovered simmer and add water frequently. Include the essential warning never to leave it unattended or let it boil dry.

How to make it

1. Dry every ingredient completely and use a clean, moisture-free jar.
2. Layer ingredients without crushing delicate citrus wheels.
3. Add written use, allergy and stovetop-safety directions; store cool and dry.

Scent profile: A holiday hostess gift or advance preparation for busy winter days.

Frequently asked questions