Dreamy Rosemary Vanilla Simmer Pot with Peppercorn and Citrus

Sliding in here after a lengthy period of relative quiet with something to enrich the season – this utterly dreamy Rosemary Vanilla Simmer Pot. Bolstered by spicy black peppercorns and a burst of juicy citrus (here, mandarins), this is truly a wonderful little something to keep in your back pocket. Your pricey triple-wick candle could never!

I made this rosemary vanilla simmer pot while I was shooting Thanksgiving recipes, and I kept lingering in and around the kitchen, just to enjoy the truly lovely aromas billowing out of the pan. Really, it’s the coziness of it all for me. The mandarins smell bright and sweet, the rosemary gives the whole thing a little evergreen scent, and the vanilla makes it feel like there’s something special in the oven. Then there are the peppercorns, which add just enough spice to make you wonder what else is in there.

I used a large braising pan because I liked seeing all those thin orange rounds and rosemary sprigs spread out across the water. Any stovetop pot you have handy will work. Fill it about halfway with water, add everything, and let it go at a gentle simmer. This is the sort of thing I’d put on while I’m getting the house ready for Thanksgiving or spending an afternoon wrapping presents.

What goes into a rosemary vanilla simmer pot?

I used two mandarins, thinly sliced with their peels on. I absolutely adore the sweet orange scent with the creaminess of the vanilla, and those little rounds look especially pretty floating in the pan. A sliced lemon would work here, too, if you want a brighter citrus scent, or even grapefruit or lime. Whatever citrus you love or have on hand is the perfect thing.

A couple of handfuls of fresh rosemary give the pot that woodsy smell, and a tablespoon of whole peppercorns adds a soft spice in the background. I use one to two teaspoons of vanilla extract, depending on how much I want the vanilla to come through.

If you feel like adding something extra, try a cinnamon stick for a warmer, more deeply spiced scent or two star anise pods for a hint of licorice. I’d start with one or the other so you can still smell the rosemary and mandarin.

Rosemary Vanilla Simmer Pot Recipe

Ingredients

• Water, enough to fill your pot about halfway
• 2 mandarins, thinly sliced with the peels on
• 2 handfuls fresh rosemary sprigs
• About 1 tablespoon whole peppercorns
• 1 to 2 teaspoons vanilla extract
• Optional cinnamon stick or star anise pod

Instructions

1. Fill a braising pan or other stovetop pot about halfway with water. Add the mandarins, rosemary, peppercorns, and vanilla, plus the cinnamon or star anise if using.
2. Bring to a gentle simmer over medium heat, then turn the heat down to low. A few lazy bubbles are plenty.
3. Keep an eye on the pot and add more water as it evaporates. Turn off the burner when you’re done or before you leave the kitchen.

If the ingredients in this rosemary vanilla simmer pot are up your alley, you might also want to peek at my Dreamsicle Rolls recipe … just saying.

What is a simmer pot?

A simmer pot is a simple way to make your home smell lovely using what you already have in the kitchen. Sometimes called stovetop potpourri, it’s a pot of water gently simmered with fragrant ingredients like citrus peels, fresh herbs, and whole spices. As the water steams, the scent drifts out of the kitchen. Here, the mandarins and rosemary are what I smell first, with vanilla and a little pepper in the background.

People have been using flowers and herbs to scent their homes for centuries. The Seattle Art Museum has an English potpourri vase from around 1765 with a pierced lid that let the fragrance escape. A vase like that could hold dried flowers and herbs or a scented liquid. I kind of love knowing about that little bit of history while my braising pan full of mandarin slices bubbles away on the stove. Some little joys are just universal; they spread and spill their magic across time and so many generations (art.seattleartmuseum.org).

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