Giving homemade gifts to friends and family is a great way to spread holiday cheer and share the flavors of the season. These sweet treats come together in a snap and can be presented in jars, bottles, or tins adorned with festive ribbons and greenery for easy gift-giving.

Pecan and Cranberry Granola
Yields: About 7 Cups
  • 3½ cups old-fashioned oats
  • 1¾ cups roughly chopped pecans
  • 1 cup shelled raw pepitas (pumpkin seeds)
  • ½ cup cane syrup
  • ½ cup olive oil
  • ⅓ cup firmly packed dark brown sugar
  • 1¾ teaspoons kosher salt
  • 1½ teaspoons pumpkin pie spice
  • ¾ cup dried cranberries
  1. Preheat oven to 300°. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine oats, pecans, pepitas, cane syrup, oil, brown sugar, salt, and pumpkin pie spice until well combined. Spread mixture on prepared pan.
  3. Bake, raking edges inward and center outward every 10 minutes, until toasted, 30 to 35 minutes. (Mixture will seem soft, but will crisp while cooling.)
  4. Let stand until cool; stir in cranberries. Divide granola among 7 (1-cup) gift tins.
Yields: 7 (250-ml bottles)
  • 12 firm satsumas*
  • 1 (750-ml) bottle vodka
  • 3¼ cups water
  • 2¾ cups sugar
  1. Using a vegetable peeler, carefully remove satsuma peels in long strips. Using a small, sharp knife, remove any white pith from peels. Reserve fruit for another use.
  2. Place peels in a 2-quart Mason jar or pitcher; add vodka. Cover and let steep at room temperature for 5 days.
  3. In a large saucepan, heat 3¼ cups water and sugar over medium heat until sugar is dissolved, 4 to 5 minutes. Let stand until cool.
  4. Add sugar mixture to vodka mixture; let stand overnight. Pour Satsumacello through a fine-mesh sieve into a large bowl; reserve peels. Divide Satsumacello among 7 (250-ml) bottles. Add a few reserved peels to each, if desired.
*Mandarin oranges can be substituted.
Pecan Praline Sauce
Yields: 3½ Cups
  • 2 cups firmly packed dark brown sugar
  • 1⅓ cups dark corn syrup
  • ⅔ cup heavy whipping cream
  • ½ cup unsalted butter, cubed
  • ½ teaspoon kosher salt
  • 1⅓ cups chopped toasted pecans
  • ½ teaspoon vanilla extract
  1. In a medium saucepan, bring brown sugar, corn syrup, cream, butter, and salt to a boil over medium-high heat; cook for 2 minutes. Remove from heat; stir in pecans and vanilla. Let cool for 20 minutes. Divide mixture among 4 (8-ounce) Mason jars. Store in refrigerator for up to 1 week.
Note: Let gift recipients know to refrigerate jars until ready to use. Microwave in 10-second intervals to reheat.