Dried Fruit for Simmer Pots: How to Dry It, Best Fruits and 6 Recipes

Updated 4 November 2026Drying method based on NDSU Extension guidance6 tested-style scent combinations

A simmer pot is just water, fruit and spices kept at a gentle simmer so the scent fills your home. Fresh fruit works for a single afternoon, but dried fruit is what makes simmer pots easy to store, gift and reuse.

This guide covers which dried fruits smell best, how to dry them in an oven, dehydrator or open air, how to store them, and six simmer pot combinations you can make today or pack into jars.

Do you need to dry fruit for a simmer pot?

Not for a simmer pot you will use straight away. Fresh orange slices, apple peels and cranberries smell wonderful and release their scent faster than dried fruit.

Dried fruit matters when the ingredients will sit before use. Simmer pot jars, holiday gift bags and stocked-up kits need fruit that is fully dry, or moisture trapped in the jar will lead to mold within days.

The best dried fruits for simmer pots

Some fruits fill a room. Others only add a hint. These are the ones that consistently work well in simmer pots, ranked roughly from strongest to softest scent.

• Oranges. The classic. The peel holds most of the scent, so dry whole slices rather than peeled segments.
• Lemons, limes and grapefruit. Sharper and cleaner than orange. Lemon pairs well with rosemary or vanilla.
• Apples. A warm, baked-pie smell, especially with cinnamon. Firm varieties dry neatly into rings.
• Cranberries. More color than scent, but they make holiday blends look and smell festive.
• Pears. Soft and sweet. Best with ginger, cardamom or vanilla.

Whole spices do much of the heavy lifting. Cinnamon sticks, cloves, star anise, allspice, cardamom pods and vanilla beans all last well in jars and are stronger than ground spices, which also turn the water muddy.

How to dry fruit for simmer pots in the oven

The oven is the fastest and most reliable home method. Craft guides for decorative citrus usually use 170 to 200°F. Lower temperatures keep more color but take longer.

1. Heat the oven to its lowest setting, ideally 170 to 200°F. Line two baking sheets with parchment, or set a wire rack on each sheet for better airflow.
2. Slice evenly. Cut fruit into ¼-inch slices with a sharp knife or mandoline. Even thickness matters more than exact thickness.
3. Blot dry. Press citrus slices between paper towels to remove surface juice. This cuts drying time noticeably.
4. Arrange in one layer. Leave space between slices so air can circulate.
5. Dry and flip. Bake for 3 to 6 hours, flipping every hour. Thin apple rings finish first. Thick or juicy citrus takes longest.
6. Test for dryness. Let a few pieces cool. They should feel crisp or leathery, and a cut piece should show no moisture or stickiness.
7. Cool completely on the rack before storing. Warm fruit sweats inside a jar.

Drying fruit in a dehydrator

A dehydrator gives the most even results and uses less energy than an oven. Follow the manufacturer’s directions for temperature and timing, since models vary in airflow and tray size.

Most fruit settings run around 135°F. At that temperature, ¼-inch citrus slices often take 6 to 12 hours, and apple rings somewhat less. Rotate the trays partway through if your model heats unevenly.

Air-drying citrus: does it work?

Air-drying works in warm, dry rooms, but it is slow. Thin citrus slices laid on a rack or strung on twine can take a week or more, and in humid weather they may mold before they dry.

Oven-dried slices are faster and more predictable. If you air-dry, check the slices daily. Throw out any that stay tacky after several days or show fuzzy spots.

How to dry apples for simmer pots

Core the apples and slice them into rings or slices ⅛ to ¼ inch thick. NDSU Extension recommends a short soak in an anti-browning solution, such as ascorbic acid or lemon juice mixed with water, to keep them pale.

For simmer pots, browning only affects looks, so the soak is optional. Dry apple rings at the same oven setting as citrus. They usually finish sooner, so start checking after about 2 hours.

How to dry cranberries for simmer pots

Fresh cranberries have a tough, waxy skin that traps moisture, so whole berries dry very slowly. Cut each berry in half before drying, then dry at a low oven setting, checking every hour, until they are shriveled and firm.

Store-bought dried cranberries are simpler. They are usually sweetened, which is fine for a simmer pot. Just keep the water topped up, because sugar can stick and scorch if the pot runs low.

Should I dry fresh cranberries for simmer pot gifts?

Yes, if the gift will sit for more than a day or two before use. Fresh cranberries in a closed jar hold moisture and can mold. For a jar you will simmer the same week, keep fresh cranberries in the fridge and add them on the day.

Is store-bought dried fruit good enough?

Yes. Store-bought dried orange slices, apple rings and cranberries all work in a simmer pot. Decorative dried citrus sold for crafts or wreaths is also fine, since you are not eating it.

Check that it is fully dry and free of glitter, wax or added fragrance oils. Craft supply shops, grocery bulk aisles and holiday markets usually sell dried citrus in autumn and winter.

Conditioning and storing dried fruit

Even well-dried batches have a few pieces that are slightly damp. NDSU Extension recommends “conditioning” to even out the moisture before long-term storage.

1. Fill loosely. Place the cooled fruit loosely in a glass or plastic jar, about two-thirds full.
2. Cover lightly and keep the jar in a dry, airy spot.
3. Shake daily for 4 to 7 days to separate the pieces.
4. Watch for condensation. If moisture appears inside the jar, dry the fruit again, then repeat the conditioning.
5. Seal and store. Once dry, seal the jar and keep it in a cool, dark cupboard.

Properly dried fruit keeps for months, though the scent slowly fades. For the strongest smell, use it within the season you make it. Discard any piece with fuzz, a musty smell or soft, dark patches.

How to make a simmer pot with dried fruit

1. Fill a saucepan about two-thirds full of water, roughly 4 to 6 cups.
2. Add the dried fruit and whole spices. Dried fruit needs a few minutes longer than fresh to release its scent.
3. Bring to a boil, then lower the heat until the water barely bubbles.
4. Top up the water every 30 minutes or so. Never let the pan run dry.
5. Stay nearby. Turn it off if you leave the kitchen, and always before you leave the house or go to bed.

Making a simmer pot in a slow cooker

A small slow cooker is a gentler option. Add the fruit, spices and water to a 1.5 to 3 quart crock, set it to low, and leave the lid off or ajar so the scent can escape.

It still needs topping up and should never run while you are out, but on low it is less likely to boil dry than a stovetop pan. Not sure what you have? See how big crock pots are.

6 dried fruit simmer pot recipes

Each combination is for 4 to 6 cups of water. Copy any of them onto a tag for a gift jar. Measurements are flexible, so add more of whichever scent you like best.

For a vanilla note without a bean, add ½ teaspoon of vanilla extract to the water on the day instead. Do not pack liquid extract into dry gift jars.

How to make simmer pot gift jars

Gift jars are where dried fruit really earns its place. Choose a clean, completely dry pint jar, then layer the ingredients so they look good through the glass.

• Start with the smallest items, such as cloves or cranberries, at the bottom.
• Stand dried citrus slices against the glass so the pattern shows.
• Tuck cinnamon sticks, star anise and rosemary in the middle and on top.
• Seal tightly and add a tag with the recipe name and directions.

A simple tag reads: “Add contents to 4 to 6 cups of water. Simmer on low, topping up the water every 30 minutes. Never leave the pot unattended.”

Can you reuse a simmer pot?

Usually for a day or two. Once the pot has cooled, cover it and keep it in the fridge, then add fresh water and simmer again. The scent gets weaker with each use.

Throw it out when the scent fades, the water turns cloudy or slimy, or you see any mold. The fruit is not for eating after simmering.

Frequently asked questions

The bottom line

Orange slices, other citrus, apples, cranberries and pears are the best dried fruits for simmer pots. Dry them thin and low, check that they are fully dry, and condition them before sealing.

Pair the fruit with whole spices, simmer gently with plenty of water, and stay with the pot while it is on.