Holiday Hostess Gifts

With the holiday season upon us, now is the time to think about what you’ll bring to thank that special hostess. Skip the last-minute trip to the grocery to buy a bottle of wine, and instead make these your go-to hostess gifts.

They’re budget-friendly and easy to make. Plus, when you’re finished with the cleaning, no need to toss the leftover mess in your garbage can – just throw it into your InSinkErator^®.  Stickiness be gone!

Bonus: We’ve created printable labels (download here). Just print on 8.5"×11" cardstock and affix to your tin or jar!

Sugared Cranberries

Yield: 12 oz
Prep Time: 10 minutes
Total Time: 1 hour, 10 minutes.

Ingredients:

1 cup water

1 ¼ cups sugar, divided

1 12-oz bag of fresh cranberries

Mint for garnish (optional)

1. Create a simple syrup by combining water and ½ cup of sugar in a medium saucepan over medium-low heat, stirring to dissolve.
2. Add cranberries, tossing with spoon ensuring all cranberries have been coated in simple syrup. Allow to stand for 3-5 minutes, stirring occasionally.
3. In the meantime, set up a cooling rack over a baking sheet, and spread remaining ¾ cup of sugar onto a large plate.
4. Transfer the cranberries to a cooling rack using a slotted spoon.
5. Immediately begin rolling cranberries in the remaining sugar, working in small batches, then transfer back to cooling rack to dry.
6. Allow the cranberries to dry completely before being packaged, about 45 minutes-1 hour.
7. For gifting, line a small tin with parchment paper and add a sprig of mint if desired. Cranberries should be refrigerated and will last approximately 3 days.

Sea Salt and Vanilla Bean Caramel Sauce

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 1 hour

Ingredients:

½ cup (1 stick) butter

1 ¼ cup of brown sugar

1 cup of heavy cream

½ of a vanilla bean pod

¼ teaspoon sea salt (we used course French gray sea salt)

1. Melt butter in a medium saucepan over medium-low heat.
2. Add brown sugar and stir until combined.
3. Slowly pour in the heavy cream, while simultaneously stirring to prevent scorching the cream.
4. Stir for 1-2 minutes. Note the caramel will be a very thin consistency at this point.
5. Split and scrape the vanilla bean pod and add the beans to the caramel, along with the sea salt, and stir to incorporate.
6. Pour into gift jars and keep stored in refrigerator. Caramel will thicken when cooled and can be stored up to 1 week.