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To gift or not to gift? That is the question. Gifting to friends and family is one of the joys of Christmas but sometimes you can be unsure if you’re swapping gifts. That’s where homemade edible Christmas gifts are perfect – it says you were thinking about them – but it’s not awkward if they don’t have a present for you.
A home-baked edible gift is always appreciated for the time and effort taken – but even more so when it’s delicious and can be enjoyed over the holiday period.
If you’re invited to drop next door for a drink over the festive season, you’ll be invited back if you arrive with a bottle of wine and a food gift of some home-baked spiced nuts.
If someone has always commented on your fabulous spicy pickles – what better gift than a jar specially made for them, with your famous recipe attached? Is there anything more delicious than a ham and pickle sandwich to use up some of the left-over ham? Christmas food is made for left-overs!
Taking the time and effort to make something for friends and family is a gift in and of itself!
Set an afternoon aside and gather a couple of your friends, research Christmas gift recipes then you can all prepare, bake, and taste test together. You’ll make lovely memories and delicious treats to give away for Christmas gifts.
If you’ve run out of time, or baking is just not your thing – you can still gift an edible (or drinkable) food gift – buy some of your favourite tea, pop it in a canister and include a special cup or mug. Who wouldn’t appreciate that? Stock up on pretty canisters – then you can decide if you’re filling them with something homemade, purchased or even empty!
There are a host of store-bought items that are perfect for Christmas gifts – chocolate truffles, rum balls, white Christmas and of course, mince pies are always favourites.
Repackage them in a pretty jar, or in some cellophane tied with a ribbon – and no-one will ever know!
Apple, Cranberry and Orange Chutney
This delicious fruit chutney recipe from Katie Quinn Davies makes a great gift and will fill your house with the most incredible Christmas aromas whilst you’re cooking it. It’s perfect with turkey, chicken and pork – so will be appreciated on Christmas Day and perfect for leftovers!
The chutney will vary in texture depending on the cooking time and the type of apples you use. Cut the apples in different sizes, so you will retain some structure in the chutney.
- MAKES6 cups
- PREP5 mins
- COOK1 hr 5 mins
INGREDIENTS
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5 cloves
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1 cinnamon quill
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2 star anise
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2 tbsp olive oil
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2 onions, finely chopped
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2 garlic cloves, finely chopped
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¼ cup (55g) brown sugar
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1 tsp mixed spice
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½ tsp ground ginger
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1 ½ cups (375ml) apple cider vinegar
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1 ½ cups dried cranberries
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6 large apples, peeled, chopped
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Finely grated zest and juice of 1 orange
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2 tbsp brandy
METHOD
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Place cloves, cinnamon and star anise on a small square of muslin or new kitchen cloth (Chux), then tie it with kitchen string to form a parcel. Set aside.
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Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until softened. Stir in sugar, mixed spice, ginger, vinegar, cranberries, apple, zest and juice, brandy, spice parcel and 1 cup (250ml) water. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for 1-1 1/2 hours until reduced by one-third. Cool slightly, then spoon the chutney into sterilised jars.
Spiced Nuts
These are easy to make and delicious. They’re perfect to have on hand to serve with drinks at home or deliver a jar to the children's teachers as a little Christmas gesture. Make a couple of extra jars to take when you visit friends, you’re sure to be invited back!
- MAKES4 cups
- PREP10 mins
- COOK25 mins
INGREDIENTS
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1 tsp each cumin seeds, coriander seeds, and fennel seeds
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1 egg white
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15 gm caster sugar
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450 gm mixed raw nuts such as cashews, natural almonds and unsalted peanuts
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50 gm pumpkin seeds
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2 tsp paprika
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1 tsp dried chilli flakes
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Finely grated rind of 1 lemon
METHOD
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Preheat oven to 150°C. Pound whole spices in a mortar and pestle until coarsely ground, then set aside.
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Whisk egg white in a large bowl until firm peaks form (1-2 minutes), gradually add sugar and whisk to combine.
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Stir in remaining ingredients and 3 tsp sea salt, spread on an oven tray and roast, stirring occasionally, until golden 15-20 minutes.
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Set aside to cool, then break into pieces. Spiced nuts will keep in an airtight container for a week.
Spicy Cucumber Pickles
This super easy recipe from Jamie Oliver is too good not to share.
These are a great gift on their own, but to take it to the next level grab a gift bag and add a wedge of sharp cheddar cheese, some crackers or a breadstick which will go beautifully with the pickles. A perfect gift to drop to your next-door neighbour.
- MAKES1 large jar
- PREP10 mins
- COOK1 hr 10 mins
INGREDIENTS
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6 pickling cucumbers or 2 regular-sized cucumbers
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2 banana shallots
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2 tsp sea salt
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2 tsp mustard seeds
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½ tsp ground turmeric
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2 star anise
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75 gm caster sugar
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150 ml vinegar
METHOD
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Cut the pickling cucumbers in half lengthways, and slice regular ones through the middle, then in fingers. If you have special jars to use for gifts – measure the length of the cucumber against the side of the jar and trim accordingly.
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Peel and finely slice the shallots.
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Put the cucumbers and shallots in a colander. Sprinkle over 2 tsp sea salt and leave for 45 minutes. Rinse well.
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Combine all the other ingredients in a saucepan and bring to the boil. Stir until the sugar dissolves. Let the mixture cool.
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Fit the cucumbers into the sterilised jars, then pour over the liquid. Try and get some of the star anise and shallots to the outside of the jar – only because it looks pretty!
Gingerbread Family
Gingerbread is so delicious and will have your kitchen smelling like Christmas while baking. This recipe makes 16 large or 32 small gingerbread people.
TIP: If the dough feels too soft at any stage, refrigerate it for a few minutes before continuing. Freeze any leftover dough, wrapped in plastic wrap, for up to two months.
- MAKES32 small
- PREP45 mins
- COOK8-10 mins
INGREDIENTS
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125 gm unsalted butter, softened
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½ cup (90g) light brown sugar
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⅔ cup (230g) golden syrup
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2 ½ cups (375g) plain (all-purpose) flour, sifted
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1 tsp bicarbonate of (baking) soda, sifted
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2 tsp ground ginger
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1 tsp mixed spice
METHOD
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Place the butter and sugar in the bowl of an electric mixer and beat for 10–12 minutes or until pale and creamy. Scrape down the sides of the bowl, add the golden syrup, flour, bicarbonate of soda, ginger and mixed spice. Beat until a smooth dough forms.
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Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick.
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Refrigerate for 30 minutes or until firm.
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Preheat oven to 190°C (375°F). Line 2 baking trays with non-stick baking paper. Using a cookie cutter, cut shapes from the dough. Re-roll dough as necessary. Place on the trays and bake for 8–10 minutes or until golden. Allow to cool on the trays.
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If decorating wait until they are totally cool. Use Royal Icing or there’s a cheat’s way – you can buy writing icing at the supermarket! They’re just as yummy without any decorations, so don’t stress.
Preserved Lemons
Here's how to make your own preserved lemons for use in Moroccan and Middle Eastern recipes but can also be used in many more. When you’ve got a jar of preserved lemons in your pantry – you’ll wonder how you survived without them.
Pack lemons in salt and their own juices for a slow transformation into something magical! They’re easy to do but start soon if you’re planning to give them as a Christmas gift, as they take about 3 weeks until they’re ready to use. Experiment with adding spices to the preserved lemons—cardamom, vanilla, cloves, coriander seeds, cinnamon stick, bay leaf, and peppercorns are all options. Don't use them all together. We’ve used bay leaves, cinnamon sticks and star anise – they have the added bonus of looking good in the jar!
Once you have a jar of preserved lemons sitting in the refrigerator, what do you do with the lemon rinds? To use: Rinse under running water then remove and discard the pulp. Finely slice or chop to use in a recipe. Preserved lemons can be stored in the refrigerator for up to 6 months.
- MAKES32 quarters
- PREP20 mins
- CURING4 weeks
INGREDIENTS
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4 large lemons juiced
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8 thick skinned lemons
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8 tbsp sea salt
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1 bay leaf
METHOD
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Juice the 4 large lemons and set aside.
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Cut the remaining 8 thick skinned lemons in quarters
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Place a heaped tablespoon of salt in the base of each of your sterilised jars.
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Place each lemon wedge in the jar, pressing down firmly as you go to extract the juice. Pack as tightly as possible.
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Add another tablespoon of salt and the reserved lemon juice to the top of the jar, ensuring the lemons are totally submerged.
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Put the lids on the jars. You may need to top up the liquid if it evaporates, the key is to make sure the fruit is submerged at all times.
Toasted Fruit and Nut Muesli
A jar of this delicious, toasted muesli is a perfect gift. If you’re invited to stay with someone over the holiday period – put together a breakfast basket with a jar of toasted muesli, a tub of premium yoghurt, and some milk. A loaf of freshly baked bread, some free-range eggs and some bacon or prosciutto. There's breakfast sorted for the next morning - just add coffee. You're sure to be invited back!
- PREP10 mins
- COOK20 mins
INGREDIENTS
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750 gm plain rolled oats
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2 cups mixed nuts (almonds, pecans, pistachios, walnuts, cashews, macadamia, Brazil)
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2 cups mixed seeds (sunflower, linseeds, pumpkin seeds, sesame, chia)
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½ cup dried cranberries
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½ cup dried blueberries
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½ cup sultanas
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¼ tsp salt
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¼ cup extra virgin olive oil
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¼ cup maple syrup
METHOD
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Preheat oven to 180°C. Mix oats, nuts and seeds together in a large bowl. Slowly drizzle 1/4 of the extra virgin olive oil and maple syrup into the mix then stir. Repeat the process until evenly mixed through. Add salt.
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Spread mixture on lined baking trays (you may need 2 or 3) and place in the oven. Cook for 20 minutes or until golden brown and toasted. You may want to stir the muesli halfway to evenly toast the mix.
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Remove from oven, allow to cool then add dried fruit. Seal in an air-tight container.
Chinese Five-Spice Salt
The fragrant salt is particularly good on chicken, any fish or steak. Rub into the flesh about an hour before grilling. The salt creates a delicious, mildly spiced crust. It’s also good as a dipping sauce for bread (with a little olive oil and vegetables).
- MAKES150 gms
- PREP5 mins
INGREDIENTS
- 10 gm Sichuan pepper
- 10 gm cinnamon sticks
- 10 gm fennel seeds
- 10 gm star anise
- 10 gm cloves
- 100 gm sea salt
METHOD
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Grind the spices in a spice mill, and mix with the salt.
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Put into small jars, attach a name tag on a ribbon and even one of your favourite recipes to suggest how to use it.
Shortbread Biscuits
Shortbread originated in Scotland; the first recorded recipe was by a Scotswoman named Mrs McLintock and printed in 1736. Shortbread is a biscuit traditionally made from one part sugar, two parts butter, and three parts flour as measured by weight. Unlike many other biscuits and baked goods, shortbread does not contain any leavening, such as baking powder or baking soda.
Shortbread was an expensive luxury and for many people, shortbread was a special treat reserved just for special occasions such as weddings, Christmas and New Year, which is why it is still traditionally served at Christmas.
It’s delicious, melts in your mouth and is slightly crumbly – that’s why these little bite-sized morsels are perfect – pop them in your mouth whole and enjoy – and no crumbs! You can make them in any size or shape – you may need to adjust the cooking time. It might be a good idea to make extra and keep some for yourself.
- PREP30 mins
- COOK15-20 mins
INGREDIENTS
150 gm plain flour, plus extra for dusting
100 gm butter, chilled and cubed
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50 gm caster sugar, plus 1 tbsp for sprinkling (optional)
METHOD
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Heat the oven to 170°C/150°C fan. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
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On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Press out shapes using biscuit cutters of choice, and place them on a lined baking tray. You can use a fork to create imprints, then sprinkle with the remaining caster sugar (optional).
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Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the biscuits from the oven and leave them to cool on the tray for 10 mins.
Apple Tree by Marek Studzinski, Spices by Calum Lewis, Star Anise by Uliana Kopanytsia, Gingerbread uncooked by Dari Lli, Lemons by Vladimir Gladkov, Muesli by Micheile Dot, Spices by Andy Holmes, Shortbread Uncooked by Skon Communication
