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
Ingredients
- 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
Instructions
- Preheat oven to 300°. Line a large rimmed baking sheet with parchment paper.
- 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.
- 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.)
- Let stand until cool; stir in cranberries. Divide granola among 7 (1-cup) gift tins.
Satsumacello
Yields: 7 (250-ml bottles)
Ingredients
- 12 firm satsumas*
- 1 (750-ml) bottle vodka
- 3¼ cups water
- 2¾ cups sugar
Instructions
- 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.
- Place peels in a 2-quart Mason jar or pitcher; add vodka. Cover and let steep at room temperature for 5 days.
- 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.
- 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.
Notes
*Mandarin oranges can be substituted.
Pecan Praline Sauce
Yields: 3½ Cups
Ingredients
- 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
Instructions
- 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.
Notes
Note: Let gift recipients know to refrigerate jars until ready to use. Microwave in 10-second intervals to reheat.
