Ruby vinegar
Concoct a mysteriously perfumed, brilliantly colored, antioxidant-infused vinegar to light up any winter meal. Steep raw, whole, organic cranberries and pomegranate seeds in a good white balsamic, white wine or champagne vinegar at room temperature for one to two weeks. Aim for a ratio of 1 cup mixed fruit to 2 cups vinegar. Variation: Add a vanilla bean to the fruit mixture for the duration of the steeping period. Delicious in leafy and whole-grain salads and as a marinade.

Moroccan-style preserved lemons
Parboil 2 pounds whole, organic lemons until just soft. Coarsely chop, discarding seeds. Combine with 1/2 cup kosher salt, the juice of two additional lemons, and 1/3 cup expeller-pressed olive oil. Present these in lidded glass jars, reminding friends to give them a good shake from time to time. Preserved lemons keep, refrigerated, for up to one year. They are fabulous in lamb and chicken stews, salad dressings, as a garnish for fish, and with any dish that could benefit from a little tang.

Wild mushroom sea salt
Pulverize 2 or 3 organic dried morel mushrooms in a coffee grinder. Sift, discarding any grit, and pulverize again to create a fine powder. Combine one part morel powder with two parts fine sea salt and bottle as desired. Foodie friends will love this savory finishing touch; it's excellent for braised, roasted or seared meats, roasted vegetables, potatoes and egg dishes.

Sage-infused finishing salt
Pour a half-inch of high-quality, coarse sea salt into a wide-mouthed glass jar. Cover with a single layer of loosely scattered fresh sage leaves from your garden or the produce aisle. Top with another layer of salt, another layer of sage and so on, repeating layers until the jar is full. Cover tightly for three to four days, shaking occasionally. Remove sage leaves, shake well once more, and bottle as desired.

Scented sugars
The infusion technique that makes Sage-Infused Finishing Salt so savory can also be used to perfume evaporated cane juice crystals in dozens of delicious ways. Alternate half-inch layers of the crystals with loosely scattered layers of an aromatic like vanilla bean, dried lavender, rose petals, citrus peel or fennel. Enjoy in coffee, tea, on hot cereals, and as a finishing touch for baking.

Zanzibar body scrub
Treat the spa fanatics in your life to this gentle, naturally exfoliating body scrub, perfumed with invigorating cinnamon. Combine 2 cups evaporated cane juice crystals with just enough grapeseed or almond oil to make the crystals loosely stick together. Add 1 teaspoon natural vanilla extract, 1 teaspoon powdered cinnamon and 2 tablespoons raw honey. Blend well and pack into the gift jar of your choice. Leaves skin feeling fresh and moisturized.

Spiced nuts
Combine 4 cups unsalted nuts such as organic pecans, walnuts, almonds, hazelnuts, cashews or any combination thereof in a large mixing bowl. In a separate bowl, thoroughly combine one egg white with a generous teaspoon of fine sea salt, a handful of coarsely chopped fresh rosemary, a heaping tablespoon of evaporated cane juice crystals, and freshly ground black pepper and cayenne pepper to taste. Toss with nuts to combine. Roast, stirring occasionally, in an oiled pan at 350 degrees until nuts are crunchy and spice coating has dried.

Aromatic oils
Expeller-pressed olive oil or walnut oil is easily infused with aromatic herbs such as rosemary and tarragon, spices such as coriander and cumin, or your favorite dried chilies to create a versatile condiment. Combine heated oil with the seasonings of your choice in a glass container (think 2 herb sprigs, 1 teaspoon dried spices or 1 dried chili per average-size bottle of oil; if a stronger infusion is desired, increase the quantity of your chosen aromatic to taste). Seal tightly and steep, protected from sunlight or refrigerated, for one to two weeks. Strain into resealable gift bottles as desired.