Orange Pumpkin Pie and Cinnamon Stovetop Potpourri

I woke up to a freezing house this morning and when I looked over at my husband I saw that he was wrapped up in three different blankets. This means that we either had a nice little cold snap or the season is officially changing. Since fall is my favorite time of year and it was so cold, I decided to oven dry some beautiful orange slices and simmer one of my favorite stovetop potpourri recipes. First I heat my oven to 200 degrees then I cut two medium oranges into thin slices. I like to coat my orange slices in a spice and water mixture to give them a darker patina,  plus it offers a lovely fall aroma during the drying process. It takes about 2-3 hours for the orange slices to dry.

For the orange slices mix together 1/4 cup of water, 1 tsp. cinnamon, 1 tsp. nutmeg and 1 tsp. pumpkin pie spice. Coat the slices in the mixture then place the slices on a cooling rack and bake for two or three hours, turning them after one hour.

As for making the orange pumpkin pie and cinnamon stovetop potpourri I use my favorite six quart cast iron pot but metal or glass pots work just as well. Fill your pot up about half way then add 10-12 orange slices, 2 tablespoons whole cloves, 1 tsp. cinnamon, 1 tsp. pumpkin pie spice, 1 tsp. nutmeg, 1 cup od dried cranberries and 4 large cinnamon sticks. Simmer on low heat 2-3 hours checking the water periodically, refill if needed. Add additional spices for a stronger aroma if desired.

Enjoy!