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Sauces, Glazes, Dressings & Garnishes

Tart cranberries are sweetened with sugar and an orange to create a relish perfect for the Thanksgiving table, a topping for breakfast favorites like french toast and waffles, or a spread for turkey sandwiches.

Cranberry Orange Relish

I think I’ve mentioned before, but I’m not really a big fan of Thanksgiving. I can take or leave most of the food, and pretty much never host. I’ll bring a dish to a friend’s house when we crash their dinner, but the lack of Thanksgiving recipes on this blog give you an idea of how little I get excited about the holiday. I eschew the standard pumpkin or pecan pies for a cranberry pear tart, or maybe, as a homage to the traditional, a chocolate pecan pie. I’ve got some lovely cranberry appetizers on this blog, which scream fall and Thanksgiving appetizers to me. That’s as close as I’ve really gotten to Thanksgiving recipes on this blog.

Until now. This cranberry orange relish recipe is similar to one my uncle brought one year to Thanksgiving at my parents house, when I was growing up. Compared to the canned cranberry… sauce? gelatin? that my mom used to buy, this was wonderful. Tart cranberries sweetened with sugar and orange, with a hint of Grand Marnier – yum! It’s a wonderful side dish/condiment for your Thanksgiving table, or even better – a topping for brie, pancakes or french toast, or a spread for Thanksgiving Leftover Sandwiches.

Cranberry Orange Relish

Thanks again to Caroline at Caroline’s Cooking for hosting #CranberryWeek again! Be sure to scroll down to check out more fall cranberry recipes for all occasions!

Cranberry Orange Relish #CranberryWeek


  • 1 12-ounce package fresh for frozen fresh cranberries (see note below)
  • 1 medium orange, cut into eighths, not peeled with seeds removed
  • 3/4 c. granulated sugar
  • 3 Tbs. Grand Marnier


  1. Place cranberries and orange slices into the bowl of a food processor. Pulse until desired consistency.
  2. Transfer to a glass bowl. Stir in sugar and Grand Marnier.
  3. Refrigerate at least an hour, or until serving.
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Recipe Notes:

  • I used frozen cranberries in this recipe, which gives it a more liquidy texture (like in the photos above). If you use fresh cranberries, the relish will have much less liquid.
  • This recipe was adapted from Ocean Spray Cranberries.
  • Relish may be frozen for future use on pancakes, waffles, sandwiches, baked brie, or for use in other recipes. I recommend freezing in 2 Tbs. portions (i.e. in an ice cube tray) or in 1 cup portions.
Cranberry Orange Relish on Books n' Cooks

See all the other recipes being shared today as part of Cranberry week – follow #CranberryWeek on social media for all the tasty cranberry creations:

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Happy Sunday! I hope you are enjoying a long weekend celebrating our great country.

My family and I are thankfully having a mostly lazy weekend – play dates, baking, and chores, with a dinner with friends planned for the 4th. We’ve had a whirlwind could of weeks with me away for a week and some family in town. I’ve been enjoying playing catch up. Enjoying the relative quiet in the house. And enjoying taking a little bit of time to menu plan, blog plan, and vacation plan.

Tortellini with Fresh Basil Pesto

Store-bought ravioli or tortellini with homemade pesto from the freezer has become an easy weeknight staple in our house. It takes so little effort and time to make that we really have no excused for ordering out when I’ve got the pasta and pesto in the freezer. I stock up on homemade pesto when my herbs (or my mom’s herbs) are growing like crazy over the summer time. They’ve been planted for less than two months and they’ve already started to grow a bit wild. I’ve already have to trim them back several times, freezing sage leaves and making both cilantro and basil pesto.

Tortellini with Fresh Basil Pesto

By Books n’ Cooks

Serves 2 as a main dish, 3-4 as a side dish

Ingredients for the Tortellini:

  • 1-9 oz. package store-bought cheese tortellini
  • 1 c. fresh basil pesto (ingredients and instructions below)

Ingredients for the Basil Pesto: (makes 1 cup) 

  • 2 c. packed fresh basil leaves, washed and dried
  • ¼ c. pine nuts
  • 2 cloves garlic, skins removed
  • pinch of kosher salt
  • pinch of black pepper
  • Pinch of red pepper flakes
  • 1/4 c. extra virgin olive oil, more if needed

Prepare tortellini according to package. While tortellini are cooking, make the pesto. (If tortellini are finished before pesto, drain, toss with a little bit of olive oil to avoid sticking, and cover to keep warm.)

Make the Pesto: Place all ingredients except olive oil in a food processor. Pulse until large chunks. With the food processor still running, slowly pour in olive oil. Turn off when thoroughly combined.

Toss tortellini and pesto, until tortellini are completely coated. You may not need the entire cup.

Freezing Pesto: Basil pesto freezes wonderfully and is one of my favorite things to stock up on over summer, for quick weeknight dinners throughout the year.

To freeze, transfer pesto to an airtight container (I use mason jars) and freeze until ready to use. Pesto may be defrosted in the fridge or for 30-60 seconds in the microwave (don’t forget to take off the metal lid and rim!)

Fresh Basil Pesto
Tortellini with Homemade Basil Pesto on Books n Cooks


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Being a working mom, I always wish that I had more time with my kids – time to go out and do things. You know, trips to the parks, local museums, children’s events… that sort of thing. With our current routines, I feel like there’s just not enough time to do all of that, with working 5 days a week, finding time to do laundry, clean the house, grocery shop, and still manage to find some time to see friends and decompress a bit. But the one thing I think my hubby and I have been pretty good at is taking our kids out to the local farms to pick fruit during the summer and apples and the obligatory Halloween pumpkins during the fall.

The past couple of years, I’ve been lucky enough that my parents were in town for strawberry picking. The first year we went, we set off with the intention of picking some berries and maybe making a batch of the jam that my mom used to make when I was growing up. We accidentally ended up with close to 20 pounds of strawberries. Needless to say that day was filled with 3 times as much jam-making as anticipated (in addition to setting aside berries for freezing and eating) and a number of trips to the store to pick up extra supplies.

Since then, we’ve prepared a bit better. We still pick roughly 20 pounds of strawberries, but with the intention of canning more (my brothers and uncles have been over the moon with gifts of homemade jam). My son and daughter have a blast picking and eating the fresh berries, and my daughter can’t wait to get into the kitchen with Mommy and Manna (aka Grandma) to make some jam. It’s a family tradition that makes everyone happy.

This jam can be made as chunky or smooth as you’d like, depending on how much you crush the strawberries. And I’ll give you my little secret – It’s on the sweeter side, and makes a wonderful topping for vanilla ice cream as well.

Cooking Note: I’ve made jam this two years in a row now, both times with my parents. I highly recommend taking advantage of the prep steps noted below, as the jam cooks up pretty quickly. If you have a second set of hands around to help with setting the timers and getting the jars ready for you, use them!

Strawberry Jam

Adapted from Certo

Makes 8-10 Cups


  • Canning jars, with lids and bands
  • Very hot water (i.e. heat on a stove until very hot or boiling)
  • Wax, for sealing the jam
  • A small inexpensive pot with a lip, for melting the wax (I recommend one designated solely for this purpose)
  • Tongs, to move hot jars
  • A large (8+ quart) stainless steel stockpot, for making the jam (Don’t got smaller – the mixture will bubble up a good bit)
  • A stainless steel ladle, for portioning out the hot jam
  • A wide-mouthed funnel, for portioning out the hot jam
  • A baking sheet, lined with aluminum foil
  • Kitchen timer


  • 5 c. barely crushed strawberries (from ~8 c. whole strawberries, hulled)*
  • 7 c. granulated sugar (I used Dixie Crystals sugar)
  • 1/2 tsp. unsalted butter
  • 1 packet Certo pectin

* Strawberries were barely crushed – smashed once or twice with a potato masher so that most were not whole. Don’t worry if it looks too chunky – the strawberries will break down more as they cook.

Prep: Wash jars and clean out sink. Place clean jars in the sink.

Fill a medium stockpot (~10+ cups) with water and start heating on stove. This water will be used to heat up canning jars.

Start melting wax in a small pot on another burner. When wax is completed melted, keep warm on lowest setting.

Place foil-lined baking sheet on the counter next to the stove (or wherever you’re going to be filling the jars). Set kitchen timer nearby.

Make the Jam: In a large (8+ quart) stainless steel stockpot over high heat, combine crushed strawberries, sugar, and unsalted butter, stirring constantly until sugar is melted. Bring to a rolling boil, 8-10 minutes.

When mixture is very close to a boil, take hot water and fill waiting canning jars. The goal is to keep the jars very hot, so refill as needed, if the water cools before the jam is ready.

Stir to make sure the mixture is fully at a boil. Boil for 1 minute (time it!). Stir in Certo. Return to a rolling boil (happens very quickly, within a minute) and continue boiling for another minute. Turn off stove.

Can: Working quickly, empty water from canning jars and move jars onto waiting baking sheet. Using the funnel and ladle, quickly fill jars with jam, leaving about an inch of room at the top of the jars. Top off with about a 1/2 inch of melted wax. Let jars rest, allowing the jam to thicken and cool, and the wax to harden and seal in the jam.

If jars don’t completely seal (wax moves around or jam starts to come up above the wax), remove wax and store in the fridge for immediate use.

Store sealed jars in a cool place.

Serving: When read to open a jar, use a fork or knife to puncture the wax and remove from jar. The wax may be cleaned and set aside to be remelted for future canning.





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This feels a bit like a cheater post – a list of ingredients with one line of directions. But I couldn’t fit it nicely into my stew post (coming Sunday), so you get two. It makes up a little for my light posting schedule this month, right?

Anyway, homemade stew seasoning takes just minutes to whip up and I’m willing to bet that you have everything in your pantry already. But more than being quick, homemade seasoning means that you know exactly what’s in it – no preservatives or ingredients you can’t pronounce. Don’t make stew much? Simply halve the recipe for an even smaller quantity.

Homemade Stew Seasoning

Adapted from Epicurius and Rachel Cooks


  • 1/2 c. all-purpose flour
  • 1 tsp. oregano
  • 1/2 Tbs. basil
  • 1/2 Tbs. parsley
  • 1/2 Tbs. kosher salt
  • 1 Tbs. freshly ground black pepper
  • 1 Tbs. paprika
  • 1/4 tsp. cayenne
  • 1/2 Tbs. celery seed
  • 1 Tbs. onion powder
  • 1 Tbs. garlic powder

Combine all ingredients in a small bowl and mix well.

Use 2-3 Tbs. mix per pound of meat used.

Yield: This recipe makes enough for 2-3 batches of stew, when 2 lbs. meat are used per batch.


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Blackberry Chia Seed Jam

Ever since starting my own family, I’ve enjoyed going fruit picking. Don’t get me wrong, I’ve always enjoyed it. But there’s something special about watching your child eat fruit off of the bush or tree, and sometimes, become a complete and adorable mess in the process of eating the fruit.

I’m pretty new to preserving but it’s something I been enjoying as much as going fruit picking. Plus, it became a necessity when we picked such great quantities, particularly of berries, that we couldn’t eat them all before they went bad. If only berries lasted as long as apples… <sigh>

Anyway, with an abundance of fresh fruit and vegetables in gardens, farms, and markets, the Sunday Supper Community is sharing their favorite recipes for preserving (freezing, canning, pickling, etc.) summer produce. With that in mind, this week I’m sharing a blackberry jam recipe that we enjoyed (chosen because unlike most jams, it had the minimal about of sweetener in it).

Be sure to check out the other Sunday Supper recipes for preserving your produce after the recipe.

Blackberry Chia Seed Jam

 Adapted from Two Peas and Their Pod

Makes about 2 cups


  • 1 lb. fresh blackberries
  • 2-3 Tbs. agave
  • 2 Tbs. chia seeds
  • 1/2 tsp. vanilla extract

In a medium saucepan, bring blackberries to a boil, stirring frequently. Lower heat and allow berries to simmer for 5 minutes, or until soften. Lightly mash berries to desired consistency.

Stir in agave and chia seeds. Continue to cook, stirring occasionally, until mixture thickens.

Remove from heat and stir in vanilla.

If using immediately: Allow jam to cool before pouring into a clean, airtight jar. Store in the fridge for up to two weeks.

To Preserve: Pour into a clean, airtight container and freeze.

EDIT: Preservation via canning has been removed from this post, as it has been suggested that canning chia seeds is not safe.

More Recipes to Preserve Your Summer Harvest







Preserving in oil or butter

And for even more help and support

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Apple Butter

For the first time in several years, I feel like we’ve had fall here in MD. Usually the weather goes straight from keep-your-ac-cranking hot to curl-up-in-front-of-the-fire cold. This year, we actually have had some beautiful fall weather. Sweatshirt weather. Apple picking weather.

While my apple picking buddy is away right now (and missed terribly!), I couldn’t let this year pass without a trip to the farm. My hubby and I took Sophie pumpkin picking for the first time. We had a picnic with some great friends. And I dragged my hubby to the apple orchard, to pick some of the tastiest apples of the year. Seriously. Apple picking apples taste sooo much better than store-bought apples.

I had a lot of plans for those apples, beyond eating. I probably didn’t pick enough. I made Apple Berry and Rosemary Shortbread from Desserts for Breakfast (who takes amazing photos if you haven’t visited her blog). I made a ton of apple sauce for Sophie (she only likes homemade apple sauce, not store bought apple sauce). And finally, I tried my hand at canning for the first time – I made apple butter, my contribution this week for the 12 Weeks of Christmas Treats hosted by Meal Planning Magic. While the apple butter is a great contribution to a holiday breakfast table, I’m planning on giving my jars as Christmas gifts to teachers as part of an apple-themed basket along with some apple-scented items from Bath and Body Works.


  1. I used Red Delicious apples for this recipe. The original recipe calls for 2 lbs. MacIntosh apples and 2 lbs. Granny Smith apples. However, author Eleanor Topp says that you can use whatever is fresh and local. The different types might “change the texture of the butter slightly, but starting with quality fruit is the most important thing.”
  2. The recipe refers to a “procedure for shorter processing time,” also from The Complete Book of Year-Round Small-Batch Preserving. Those directions are interspersed in the recipe below, so that you can time everything appropriately.
  3. I did not use any special canning equipment. I used a large stockpot instead of a canner, and regular kitchen tongs instead of canning tongs. The only thing I bought were mason jars.
  4. I found the labels for the jars at Money Saving Mom. Head over there to download your free printable labels.

Apple Butter

Adapted from The Complete Book of Year-Round Small-Batch Preserving via Epicurious

Makes 7 cups (4 – 8 oz. jars)

Ingredients:Apple Butter

  • 4 lbs. apples, peeled, cored, and diced (~10-12 apples)
  • 1 c. apple cider
  • 2 c. granulated sugar
  • 2 Tbs. lemon juice

Get the apple butter started: In a large saucepan over medium-high heat, combine apples and apple cider. Bring to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until mixture is reduced by half and apples have started to soften.

Meanwhile, fill a boiling-water canner (or a very large stockpot) with hot water. Bring to a boil. Using tongs, place canning jars in boiling water. Water should come about 2 inches over the jars. Boil for at least 10 minutes to sterilize. (This step took ~45 minutes for me.)

Continue with the apple butter: Stir in sugar and lemon juice. Increase heat again to medium-high and boil for another 20 minutes or so.

A few minutes before apples are ready, add lids to boiling water and sanitize according to manufacturer’s instructions.

Line a baking sheet with a couple of clean dish towels while you’re waiting.

Finish the Apple Butter & Can: Using an immersion mixer, puree apple butter to desired consistency. Remove jars and lids from canner/stockpot and place on lined baking sheet. Pour apple butter into sterilized jars, leaving 1/2-inch of room to the rim. If needed, remove air bubbles from jar by sliding a clean spatula between glass and food. Add additional apple butter if needed.


Wipe rim of jar to remove any excess food. Center lid on jar and screw on band until fingertip-tight. Return sealed jars to the canner, adding boiling water if needed to ensure that the jars are covered by 1-2 inches of water. Boil for 5 minutes.

Remove jars and return to lined baking sheet to cool to room temperature, at least 24 hours. Check jar seals – the lids should be turned downwards and should not move. Tighten band (mine came loose even though jar was sealed).

Label and store in a cool, dark place until giving away or enjoying.

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Lately, I’ve had a difficult time deciding what to make in the kitchen. I’ve been tired and my hands have been bothering me, so whatever I make has to be quick and easy. I haven’t been super inspired by anything – I’ll settle on a recipe and then a bit later, change my mind…

It was the same thing a couple of weeks ago for Superbowl. I hemmed and hawed but ultimate decided on this Mediterranean Layer Dip, which I’ve had bookmarked for a while. I was not disappointed – the dip was fantastic! It had lots of flavor and was easy to customize to personal taste. I can’t wait to make it again.

Mediterranean Layer Dip

Mediterranean Layer Dip

Adapted from The Tasty Kitchen Blog via Annie’s Eats

Makes a 12-inch plate of dip

Remaining Ingredients:

  • 1½-2 containers store-bought hummus (or homemade if you prefer)
  • 1/4 a red onion, diced
  • ½ a cucumber, seeded and diced
  • 3-4 oz. crumbled feta cheese
  • 1 recipe cilantro pesto (below)
  • 1 recipe oven-dried tomatoes (below)
  • Additional optional toppings: chopped banana peppers, olives, or more toasted pine nuts

Ingredients for the Cilantro Pesto:

  • 1 bunch (1½ c.) fresh cilantro
  • 2 cloves garlic, chopped
  • 1/3 c. extra-virgin olive oil, divided
  • 2 Tbs. pecans or walnuts
  • 2 Tbs. pine nuts

Ingredients for the Oven-Dried Tomatoes (also from Annie’s Eats)Mediterranean Layer Dip

  • 1 pint cherry tomatoes, halved
  • pinch of sugar
  • pinch of kosher salt
  • pinch of black pepper
  • extra-virgin olive oil

Make the Oven-Dried Tomatoes: Line a baking sheet with aluminum foil and preheat oven to 225F. Place tomatoes on baking sheet, cut side up. Drizzle with olive oil and sprinkle with sugar, salt, and pepper. Bake until tomatoes are mostly shriveled up, about 3 hours. Store in the fridge until ready to be used.

Make the Cilantro Pesto: In a food processor, combine cilantro, garlic, pecans, pine nuts, and 2 Tbs. of the olive oil. Pulse until a thick paste is formed. Scrape down sides of the bowl. With the food processor running, pour in remaining olive oil in a steady stream. Scrape down sides of processor again, if needed, and process a bit more. Store in an airtight container or covered in plastic wrap, with a little extra olive oil drizzled on top, if not using immediately.
Assemble the Dip: Just before serving, spread hummus on a 12-inch plate. Spread cilantro pesto evenly on top of hummus. Sprinkle red onion, cucumber, oven-dried tomatoes, and feta over hummus and cilantro pesto. Feel free to add more or less of an ingredient to taste, or add in additional topping such as banana peppers, olives, or pine nuts.
Serve with pita chips or pieces as desired.
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When I was young, my mom used to take my brothers and I to Ben and Jerry’s for ice cream. I always got Chunky Monkey – vanilla ice cream with peanut-butter filled pretzels and chocolate swirls. Today, I only find Ben and Jerry’s in the freezer section of my local grocery store. I don’t know the last time I actually saw an ice cream shop.

Cake Batter Mix & BarkIt took moving after college for me to find another ice cream place that I loved just as much – Coldstone. Like when I was a kid, I find a flavor I like and don’t vary. At Coldstone, it’s cake batter ice cream (with crunched up graham crackers mixed in). Oooo, so good.

I’m not sure if it was because Coldstone made cake batter-flavored things popular or not, but since I met that ice cream flavor, I’ve been a sucker for cake batter-flavored things. I have tried cake batter bark (pictured at left), but was sorely disappointed – I found that the flavor of the white chocolate overpowered the cake batter flavor, no matter how much extra cake mix I added. But my chocolate cake batter toffee cookies were a winner as were the yellow cake batter and sprinkles variation below.

I don’t usually keep cake mix in the house, so when experimenting with the latest cookie recipe as well as the bark, I gave homemade cake mix a try. The recipe below reflects a half batch of the original recipe, as I didn’t have any need for a full 5 cups, no matter how long it can be kept.

Homemade Yellow Cake Batter Mix

Adapted Pennies on a Platter via BrownEyedBaker

Makes 2 1/2 c. yellow cake mix


  • 1 c. granulated sugar
  • 3/4 c. all-purpose flour
  • 3/4 c. cake flour
  • 1/4 c. nonfat dry milk powder
  • 1/2 Tbs. baking powder
  • 1/2 tsp. table salt
  • 1/2 c. (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
  • 1/2 Tbs. vanilla extract

In a food processor, pulse all ingredients except the butter and vanilla until just combined, about 15 seconds. With the mixer running, add butter cubes and vanilla until the mixture is fine and crumbly.

Store in an airtight container in the freezer for up to 2 months

Note: I have only used this in recipes that call for cake mix. If you’d like to make an actual cake with it, please see Mel’s Kitchen Cafe for instructions.

Cake Batter Cookies, Take 2

Adapted from this recipe

Makes 1 dozen cookies

Using the above cake mix, these cookies spread even more than the original recipe. However, they’re still super soft with just a slight crunch around the edges.

Ingredients:Cake Batter Cookies Take 2

  • 9 oz. homemade yellow cake mix
  • 1/2 tsp. baking powder
  • 1 large egg
  • 1/4 c. vegetable oil
  • 2 Tbs. sprinkles (optional)

Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.

Whisk together cake mix and baking powder. Stir in egg and veggie oil. When combined, stir in sprinkles. Mixture will be fairly thick.

Using an ice cream scoop, portion onto prepared baking sheets, 6 cookies to a sheet spaced evenly apart. The cookies spread a lot while they bake.

Bake for 9-11 minutes, until edges are golden and center is cooked. Remove from oven and allow to cool on a baking sheet for a few minutes before moving to a wire rack to cool completely.

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Posts for vanilla extract have been flying around the blogosphere for quite a while. Reviews are always great – wonderful flavor, a fun and create gift… but I held back from trying it myself, mostly because vanilla beans are so expensive. I finally ordered myself a bunch from the highly recommended and economical Beanilla, and decided to make vanilla extract myself. (It helped that my jar of vanilla extract was running dangerously low!) I’ve seen instructions where as few as 3 vanilla beans can be used for 8 oz. vodka (i.e. on Joy the Baker, Chocolate & Zucchini, and My Baking Addiction) or even with run. I started off this way, using vodka and Tahitian vanilla beans, but after 2 months, I ended up with a vodka strongly flavored with vanilla rather than vanilla extract. I added two more vanilla beans and within a few days, the vodka had turned into vanilla extract.

Homemade Vanilla Extract: Starter


  • 8 oz. vodka
  • 4-5 medium vanilla beans

Pour vodka into a clean airtight container.

Split the vanilla beans lengthwise. Add split vanilla beans to vodka.

Close and shake. Store in a cool, dark place for about 2 months, shaking once a week.

Homemade Vanilla Extract: Reuse

You can keep adding to vanilla extract. When other recipes call for vanilla beans, throw the remaining bean into the jar and add a little more vodka. This way, your jar will never be empty.


When jar of vanilla extract is empty, remove vanilla beans and dry them out and reuse them in another vanilla extract starter set or throw them in a jar of sugar to make vanilla sugar. The beans can be used up to 3 times for vanilla extract, as the vodka soaks up only so much flavor.

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First off, apologies for the lack of posts lately, and the lack of posts over the next week or two. I’ve been very busy with work, stuff around the house, and family & friend commitments. I do have several recipes to share with you saved off, but I just can’t seem to find the time or energy to sit down, write my posts, and upload my photos. But I promise, I’ll be back to a regular schedule soon.

I first tried vanilla sugar a year or two ago. A friend gave me some of it, not quite sure what it was (the label wasn’t in English). I love it immediately. Just a hint of vanilla that brightened up my tea and provided a lovely garnish for some scones. Since then, I’ve been stocking some in the house, mostly for tea, coffee, and a sprinkle on some baked goods. It’s ridiculously easy, keeps forever, and is a great way to extend the life of those expensive vanilla beans. When homemade, the vanilla sugar is even better than the store bought. It is flecked with little black vanilla seeds, and gives off a wonderful vanilla scent when you unseal the container. (And now I want a cup of tea, with a bit of vanilla sugar in it!)

Vanilla Sugar: Starter Set

Yields 2 Cups


  • 2 c. sugar
  • 1-2 vanilla beans

Put 2 c. sugar in an airtight container.

Split the vanilla bean in half, lengthwise. Scrape out the seeds and mix them into sugar. The add the vanilla bean.

Allow to sit at least overnight before using.

Keep it going: As you use the sugar, continue to add more. Add fresh vanilla beans (seeds and bean) or, if you have the bean leftover from another recipe, just the bean. This keeps indefinitely.

Uses: Use in place of granulated sugar in baking, stir into tea or coffee, in hot chocolate mix, a sprinkle on french toast or fresh fruit

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