a gift from the kitchen

It’s official, we are now into the season of homemade goodness.  This is a simple, sweet and spicy little treat to gift or to keep.  I adapted it from a recipe of Donna Hay.  If you don’t know Donna Hay – she is a food editor and cookbook author from Australia.  She creates some of the most visually stunning magazines and cookbooks around.

spiced sugar ingredients

The ingredients alone look festive – don’t they? I’m using 7 ounce canning jars which are a perfect size for gift giving but feel free to use whatever size you have on hand and adapt the recipe as you need.  This is an “assemble only” project – no need for a stove or other kitchen appliance.

mix your ingredients

The following ingredients will make one 7 ounce jar of spiced sugar.  I use pure cane organic sugar because I really love the slight molasses taste and light blonde color of the sugar.  You can substitute superfine white sugar instead.  It is totally up to you and your tastes.

In a bowl mix together the following ingredients:

1 cup of pure cane organic sugar (I use Domino)

3 star anise

2 cinnamon sticks broken in half (so they fit into the jars)

1 vanilla bean split and cut in half (so it fits into the jar)

1 tsp of ground ginger

spiced sugar gift

Decant your sugar mixture into your container and tie on some twine and a jingle bell or two.  Use this spicy/sweet mixture to liven up a cup of tea or coffee.  Sprinkle on oatmeal or over baked goodies.  It tastes warm and sweet and just like winter.


ps: Let your sugars sit on the shelf for a least a week before you use them or give them as a gift.  The longer they sit the better they get.  (I forgot to add this little bit of info to my post)



6 thoughts on “Sugar & Spice and everything nice …

  1. Chrissy says:

    Another great idea and love the presentation. Are you able to use the spiced sugar right away or does it take time for the spices to permeate? Also, where do you find your jars? I think I’ll make the vanilla sugar (detailed in a past blog) and then the spiced sugar this weekend to get a head start on my Christmas shopping list!!!

    • Ellen McHale says:

      Hi Chrissy,
      I did forget to say that you should let your spiced sugars or vanilla sugars “marinate” for at least one week before you use them. You can get great bottles and jars at Sur La Table and more locally – the Concord Shop. Good luck and let me know how your “cooking” goes. Ellen

    • Ellen McHale says:

      Hi Grace
      My sister and I had a little holiday workshop here this weekend and we made up batches of spiced sugar, vanilla sugar and vanilla extract. It was so much fun. Give the spiced sugar a try and let me know how you like it – will you?

    • Ellen McHale says:

      I hope you enjoy it – I just gave away a few of them recently for the holidays. Let me know what you think.

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