DIY Holiday Spice Ornaments

You hear it said over and over again that nothing beats the smell of Christmas. I agree! That's why making these holiday spice ornaments has become a tradition in my house.


Versatility and frugality are key with this recipe.

Don't Throw Away Expired Spices
It's a great way to use up old spices. Although cinnamon, allspice and cloves are listed below, I keep a stash of expired spices, like pumpkin pie spice and ginger, and use those too. You can experiment with your favorite holiday spices and it won’t ruin a thing. Expired spices never go to waste in my house!

Think Outside the Box
Although the recipe is for tree ornaments, the shapes can also be used to perk up the wrapping on a holiday package, as garland, a car freshener or anything else you can imagine.

Use for Other Holidays
These spices also go well with a fall theme, so feel free to make up a batch for fall and use some fun Halloween shapes like pumpkins and witches. 


Pin the image below to save this information for later.


Ornament Ingredients
1 cup each of holiday ground spices like cinnamon, cloves and allspice
1 cup applesauce
Whole spices (optional)


Mix the spices with half a cup of applesauce. Add the remaining applesauce until the batter is clumpy and slightly doughy. 


Dust a flat surface with ground cinnamon. Roll the dough to a quarter-inch thick and cut out shapes with cookie cutters. Transfer the shapes to a foil-lined cookie sheet and make holes for hanging the ornaments in the top of each shape. Be sure the hole is large enough to fit a ribbon and isn't too close to the edge or it can make the ornament fragile and prone to cracking. You can add the whole spices for decoration. In the picture at the start of this post, cloves were poked into the Christmas tree to look like ornaments. Bake the ornaments at 200 degrees for one hour. Let them cool on the pan, then hang for decoration. 


These ornaments are sturdy and withstand the test of time. Stored properly, mine have lasted many years. 

(This recipe was originally found and adapted from an article written by Dawna Edwards in The Herb Companion magazine.)

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