To me, homemade Christmas gifts are the best gifts—both to give and receive. In the past I’d begin to scramble about this time of year to come up new and unique ideas for my long list of friends, neighbors and colleagues.
The purpose of these gifts is to deliver my love and best wishes for the Holiday Season. And if I can weave into these messengers a small Wow! factor, well that’s a bonus.
What always made this so challenging was my list of criteria. My homemade gifts had to be easily mass produced. They need to be consumable, attractive and appeal to a wide range of tastes. And above all, homemade gifts must be affordable.
Several years ago, I came up with a gift idea that just nailed it. That was the year I made homemade Pure Madagascar Vanilla Extract. This was such a hit it has turned into an annual tradition. No more scrambling for me.
Each year about this time you can be sure the top cabinets in my kitchen are filling up with big glass canning jars that must be shaken every few days.
While in the past my extract-making has been limited to just one type (vanilla), this year I’m branching out to include lemon, almond, coffee and chocolate extracts. I was surprised to discover that the basic instructions for making pure extracts are about the same, regardless the flavor.
Any pure extract is a “tincture” where alcohol meant for human consumption extracts the flavor from the beans, fruits or nuts. Whether making an extract for baking, health purposes or for flavoring a beverage, it’s simply a matter of combining the food item with alcohol then giving it time to “extract” in a dark environment.
What makes an extract pure is that it has nothing added but the food item to be extracted—no corn syrup, fillers, sodium benzoate, colorings or other mystery ingredients found in most commercial flavorings and extracts—even those labeled “pure.”