Really Chic Handmade Holiday Gifts
During my childhood, my parents had a friend who gave the most incredible holiday treat bags each year. She always included frosted sugar cookies, homemade caramels, chocolate candies and giant bags of deeply roasted Chex Mix. We looked forward to Eleanor’s delivery every year. Since I reached adulthood, I’ve tried to establish a similar tradition of edible gifts for my family and close friends. Though the list changes each year, the recipes that follow are some of my current favorites for holiday giving.
-Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round
Mulled Apple Cider Concentrate
This cider concentrate makes your kitchen smell divine. It’s good drizzled over pancakes, added to homemade vinaigrettes or used as a ham glaze. For a quick, warming drink, spoon three tablespoons into a large mug and fill with just-boiled water.
See the recipe for Mulled Apple Cider Concentrate »
Candied Clementines
After simmering clementines in simple syrup, you end up with pockets of sweet, tender fruit suspended in a bright, slightly tart liquid. They make the perfect gift for cocktail lovers and home bakers.
See the recipe for Candied Clementines »
Ginger Curry Candied Almonds
Sweet, salty and just a little spicy, these glazed almonds are a popular addition to holiday gift baskets and party spreads. Always make more than you think you’ll need as it’s hard to resist snacking on them when they’re still warm.
See the recipe for Ginger Curry Candied Almonds »
Dried Fig Compote
This preserve is a balm for those mourning the passing of summer’s fleeting fresh fig season. It can be made any time of year and has a deep, sophisticated flavor. It’s best served with stinky cheeses, though some also enjoy it drizzled over steel cut oats on chilly mornings.
See the recipe for Dried Fig Compote »
Hand-Chopped Garlic Herb Salt
If your mother or grandmother is still using dried and granulated garlic instead of fresh, make them a batch of this hand-chopped garlic herb salt. It’s the perfect gateway to the good stuff and will elevate their cooking immediately. Thanks to Sally Schneider and A Splendid Table for the introduction to this lovely seasoning.
See the recipe for Hand-chopped Garlic Herb Salt »
Persimmon Chutney
Persimmons come in two varieties. There’s the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.
See the recipe for Persimmon Chutney »
Pickled Cranberries
Pickling takes the natural sweet-tart nature of the cranberry and amplifies it. Like so many cranberry concoctions, this one is so, so good with turkey, chicken and ham. However, it’s not just something to eat with meat. On an essential level, pickled cranberries are just a whole fruit shrub. Try a spoonful with a glug of sparkling water and a splash of gin for a bright, seasonal cocktail.
See the recipe for Pickled Cranberries »
Homemade Vanilla Extract
Vanilla extract is one of those things that seems mysterious and magical, but is actually ridiculously simple to make at home. Order a pound of Grade B vanilla beans from an online seller and half your work is done. Split the beans, plunge them into booze and time does the rest.
See the recipe for Homemade Vanilla Extract »