Last minue is certainly an understatement, but I can’t be the only one who is wondering where December went, nor the only one who quivers with fear at the thought of losing a limb (and my sanity) in one of the mosh pits they call Shopping Centres these days.

Sure, Christmas music has been jingling our speakers since late November, but no matter how early I get into the pre-holiday buzz, the holidays themselves somehow manage to sneak up and suprise me when I am least ready for them – both mentally and financially.  So last evening, while half-watching Forrest Gump dubbed in German on TV, I simmered, stirred and baked some treats.  The kind that help you avoid joining the frenzy at the mall, and keep your credit card safe and cozy in your wallet.  The kind you can pour into old pickle jars and give as gifts to people from several different generations.  The kind you can forget about for a few minutes when you need to turn to the TV to watch Jenny screaming, “Lauf Forrest, LAUF!”. And the kind that, hopefully, gets put in the belly, and not on some closet shelf to await a fate of Regift-tion.

They are also the kind of gifts that don’t give you a guilty feeling when you apply the one for me, one for you rule, because heck, you made them.  And who doesn’t like that rule?

The idea for this Chai Tea Concentrate is from Angry Chicken. I was blown away by how simple and clever it is, and the littlest jar has already found a safe home in our fridge.   You simply add two heaping teaspoons to a cup of hot black tea whenever you want a creamy, spicy and sweet cup of chai.

1 14 ounce can of concentrated milk
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp whole fennel seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Pour the condensed milk into a glass jar.  Mix in the rest of the ingredients.

Make a label explaining how to use, and instructing to keep refridgerated.  It should last for 6 months.  (I used brown craft paper and masking tape).

This barbeque sauce is tangy, sweet and hot, and tastes all kinds of North American to me.  I drew a chicken drumstick on the label because a steak is a little harder to convey, but in my books this stuff tastes great with a Mac and Cheese, grilled vegetables, seafood, and almost anything else you would eat for dinner.   After making the base sauce, I played around with the other ingredients until I ended up with something I liked, and I was suprised how easy this stuff is to make.

4 c. worth of canned, whole tomatoes in their juice
1/4 c. apple cider vinegar
1/2 c. molasses
1/2 c. orange juice
2 tbsp. hot mustard
ginger, to taste
black pepper, chili pepper flakes, salt, to taste
thai sweet chilli sauce, to taste

Bring all measured ingredients to a boil in a large saucepan, and then lower the heat to simmer until reduced to desired thickness, about 1 hour.  Pour into the blender and whizz until completely smooth.  Return to saucepan on low heat.

Add other ingredients as desired, tasting and re-tasting until you end up with something that tastes right to you.  Simmer for about half an hour so all the flavours meld.

While sauce is still hot, pour into sterilized jars and put the lids on right away.

Make labels with instructions that once opened, sauce should be refridgerated and will keep for a month.

I also made this fudge (with almonds and dried apricots) and these cookies, and was sort of planning on layering them with the same brown paper in mason jars, but sadly they have already been consumed.  Either way, they are excellent and simple recipes which I recommend.