Edible Holiday Gifts

Find out how easy it is to give a tasteful homemade gift.

Cinnamon Sugar Shaker: Fill a 4-6 ounce glass spice shaker three quarters of the way up with granulated sugar. Add ground cinnamon until the jar is full. Pour contents out into a mixing bowl and stir until evenly combined. Return contents to the shaker and seal closed. Decorate with a dark red ribbon tied around a simple cinnamon stick. Keeps indefinitely.

Roasted Garlic Oil: Place a handful of peeled garlic cloves in a small saucepot. Pour the contents of one small bottle of olive oil into the pot and heat over medium-low for 10 minutes. Remove from heat and allow oil to cool completely, then pour back into original bottle or transfer to a decorative bottle of your choice. Place one fresh clove of garlic in the bottle if possible and seal tight. Refrigerate and use within 1 week.

Seasoning Salt: Blend two cups of sea salt with 1/4 cup of cracked dried rosemary and dried thyme and 2 tablespoons of coarsely ground black pepper. Pour into a medium sized mason jar and seal tight. Wrap in silver cellophane with a white ribbon. Attach a card with suggested uses including: sprinkle over pork roast, rack of lamb or chicken breasts. For freshest flavor use this within 6 months.

Munchie Mix: Combine your favorite salty and sweet treats to create a colorful, irresistible cocktail snack. Try 2 cups of cashews mixed with 1 cup of dried cherries and a handful or two of candied ginger and coconut flakes. Pack into a vintage glass clip jar and offer as a hostess gift. This is best enjoyed within two weeks of preparation.

Peppermint Hot Cocoa: Crush a dozen peppermint candies or small candy canes in a plastic baggie. Stir into 2 cups of your favorite dry hot cocoa mix and place in a red and white holiday tin. Seal with a white ribbon and a peppermint stick garnish. Use before the holiday season is over.

Mushroom Risotto: Mix a handful of your favorite dried mushrooms into two cups of Arborio rice. Add a tablespoon of dried onion and a teaspoon of dried thyme and sea salt. Pour into a decorative glass storage jar or a festive cellophane bag. Attach simple instructions to: Add approximately 2 quarts of chicken broth 1 cup at a time while stirring until rice is tender and creamy. This will stay fresh through the winter.

Vanilla Simple Syrup: Cook 2 cups of sugar in 2 cups of water, stirring until dissolved. Split a vanilla bean in half and scrap all of the insides into the sugar mixture. Pour into a glass bottle and drop a fresh vanilla bean inside for garnish. Seal with plastic wrap and top with a pour spout. Attach a card with suggested uses written in red such as; Stir into coffee or pour over pancakes on Christmas morning. This lasts approximately 1 month in the refrigerator—if you haven’t used it up by then.