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Simmering Fall Potpourri

Fill your home with the warming scents of fall with this Simmering Fall Potpourri. This potpourri is also a welcome gift to help friends and neighbors feel the fall!

This simmering fall potpourri is so easy to put together! Not only will your house smell heavenly when it is simmering, but it will also smell pretty nice when you are making it!

The scent of dehydrating apples dusted with cinnamon and oranges dusted with cloves is pure heaven!

And you can personalize this fall potpourri any way you would like! There are no rules. Way back when we didn’t have to mortgage our home for a vanilla bean, I’d add one or two of them into the mix. I haven’t checked the vanilla bean price recently, but I need to.

Variation Suggestions

  • Vanilla Bean, cut into pieces
  • Star Anise, crushed. But they are so pretty you could leave a few whole.
  • Cardamom pods, crushed
  • Dried or fresh ginger
  • Crushed nutmeg seeds
  • Sage leaves
Potpourri in a bag with a tag and scissors.

Giving Bags of Your Fall Potpourri

I don’t know about you, but I’d be thrilled to receive a bag of this simmering fall potpourri! While making it easy, not everyone has the time to make it. But everyone will enjoy the aroma that fills their home.

If you do decide to give bags of the potpourri, just attach a tag with the following instructions.

To simmer your potpourri, put approximately one-half cup of potpourri into a small pot with two cups of water. Heat the pot on low, refreshing the water as it evaporates.

A close up dried orange in a bowl of potpourri.

Simmering Fall Potpourri

Fill your home with the scents of fall by simmering a pot of this fall potpourri on your stovetop.
Print Recipe Pin Recipe
Active Time 10 minutes
Dehydrate Time 3 hours
Total Time 3 hours 10 minutes
Course Crafts + DIYs
Cuisine Holiday + Seasonal



  • 2 apples sliced thin
  • 2 oranges sliced thin (or one lemon, one orange)
  • Ground cinnamon
  • Ground cloves
  • 5 cinnamon sticks crushed (I used a meat tenderizer)
  • 3 tablespoons whole cloves
  • 2 tablespoons whole allspice
  • 3 large sprigs of rosemary cut into 1-2″ pieces
  • 10 bay leaves
  • Vanilla bean sliced (optional)
  • 2 tablespoons dried ginger optional
  • 2 tablespoons crushed cardamom optional


  • Preheat the oven to 150° (if you have a convection oven, use that setting)
  • Slice the apples and oranges thinly; I used a mandoline.
  • Sprinkle the apple slices with ground cinnamon and the orange slices with ground cloves.
  • Place the sliced apples and oranges in a single layer on cooling racks, like a wire rack you use to set cookies on when they are cooling. I have one rack with small gaps that is perfect for dehydrating apples and oranges. But my other racks have larger spaces that the fruit can fall through. I will layer some of the others, which makes the gaps smaller.
  • Place the fruit slices in the oven. If you are baking two sheets at once, ensure that your oven racks are several inches apart, though neither should be right at the bottom or right at the top. At the end of the day, you want as much airflow as possible.
  • Stick a folded potholder at the top of the door when you close it so that the oven door doesn't close all the way. An inch of space is fine. This allows any moisture to escape from the oven and increases airflow.
  • Let your apples and oranges dry for 3 hours or 2 hours with a convection setting.
  • When the apples and oranges are cooled completely, combine them with the remaining ingredients.
  • If you want to make bags to give as gifts, when you put the potpourri in separate bags, ensure you get a little of each ingredient into each bag. Add the following 'how to simmer' directions to your gift bags.
  • To simmer your potpourri, put approximately 1/2 cup into a small pot of water and heat on low, refreshing the water as it evaporates.
Keyword Fall, Potpourri, spice, stovetop
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Closeup of dried orange in a bowl of potpourri.
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