Gingerbread simmer pot
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Fresh ginger, vanilla, cardamom, cloves, nutmeg, cinnamon and star anise in a big pot of water. Smells like baking.
What You’ll Need
- 1 large piece of fresh gingerroot cut into coins
- 1 vanilla bean or 1 Tbsp vanilla extract
- 1 Tbsp green cardamom pods
- 2 tsp whole cloves
- 1 whole nutmeg pod
- 1 cinnamon stick
- 5 whole star anise pods
- About 6 quarts tap water; large pot or Dutch oven (7 or 9 quarts)
Equipment
- stockpot
Directions
- Put the ingredients in the pot and fill it with as much water as it can hold, about 6 quarts.
- Begin on high, and once the water bubbles, turn it down to medium-low or low. Keep it at a gentle simmer, not a rolling boil.
- Start about an hour before guests arrive, since the scent takes about an hour to spread.
Notes
You’re supposed to smell it, not eat it. Safety: never leave unattended; add water as needed so it doesn’t boil dry.