Before we jump into the specific simmer pot recipes, let’s cover some basics:
What do you need?
First, no matter what the recipe is, you’ll need:
- A large pot or Dutch oven (7 or 9 quarts)
- About 6 quarts of tap water
- A stove-top burner that you don’t mind having occupied for a few hours during your holiday party
You’re supposed to smell it, not eat it.
It’s all about the balance of scents the simmering process releases—not the concentration of it in the water. So I start with as much water as I can in the pot. That way, the simmer pot lasts as long as possible.
You should start your Christmas simmer pot early.
I find that it takes a good hour for the simmering process to start throwing the scent throughout the house. So definitely get it going before the guests arrive.
Remember: It’s a “simmer” pot, not a “boil” pot.
If you forgot to start your simmer pot until the last minute, it’s okay to crank that stove-top burner all the way up to high. But once the water starts to bubble, dial it back to medium-low or low. If the water temperature is too high for too long, the aromatic compounds will start to break down and the contents of the simmer pot will smell cooked rather than Christmas-y.
It’s your party, so feel free to customize.
Finally, the recipes below have been fiddled and fussed with to get a good balance of scents going. But you can totally customize them! Want more citrus? Go for it. Want more cinnamon? Throw another stick in the pot. Everyone’s preferences are different!
