Holiday Sugars By Elizabeth Baird and The Canadian Living Test Kitchen

Spoon any of these aromatic sugars over a favourite fruit, stir them into whipped cream or rice pudding, add them to baking, stir them into yogurt – or anywhere sweetness and flavour take top priority.

Servings: 2 cups (500 mL)

Ingredients:

Preparation:

Orange sugar: In food processor, whirl sugar with orange rind until orange rind is almost blended into sugar.

Spread on large rimmed baking sheet; let dry for 24 hours, stirring occasionally. Crumble, then press through sieve. Pack into airtight jars, adding a strip or two of lemon or lime rind along side of jar.

Additional Information

Variations
Ginger Sugar: Replace orange rind with 1/4 cup (50 mL) chopped gingerroot. To jars, add crystallized ginger slices.

Vanilla Sugar: Omit orange rind. Slit 1 vanilla bean lengthwise; scrape out seeds. Whiz seeds with sugar; do not strain. Pack into jars with strip of vanilla pod.