Ankersrum USA

Christmas Gift Giving Galore


We don’t normally post back to back, but as Carmi mentioned in our last post, this month we are sharing some great recipes for gift giving and we wanted to share these with you as early as possible.  If you missed Carmi’s contribution, here is the link to her Vanilla Bourbon Pear Butter Truffles.  I will confess that I may have gone overboard with my contribution to this month’s posts.  I just couldn’t decide on giving you one recipe, so I’m sharing FOUR with you!  By sharing these recipes, I’m also able to share with you a new product line I was recently introduced to.  Luigi Bormioli is a glassware company that makes high quality yet affordable items.

They were kind enough to send me several different sizes of their Lock-Eat line, including their popular 3 Piece Set.  I fell in love with it so much, that I went online and purchased a set for Carmi as my Christmas gift to her.  Don’t worry, I went ahead and sent it to her so there’s no spoiler alert here. Here are the three jars that come in the set:

Juice Jar – 1 Liter – 34 oz.

XL Food Jar – .75 Liter – 25 1/4 oz.

Handy Jar – 1.5 liter – 50 3/4 oz.

I’ll start by sharing the three recipes I made to go into my 3-Piece Set and then we will move on to the final recipe.

Lock-Eat 3 Piece Set by Luigi Bormioli


Up first is the 1 Liter Juice Jar.  For this jar I made my simple Eggnog recipe.  I didn’t use my Ankarsrum for this recipe but I still wanted to share it with you as it is a perfect holiday treat and a great gift to give someone.

The trick to making perfect eggnog is making sure you don’t overcook your egg mixture.  You don’t want custard.  I found that filling my sink with ice and water was the perfect place to put my bowl for whisking my egg mixture together to bring the temperature down quickly.


Next we have the Handy Jar.  For this jar I made my mom’s Quick & Easy Granola recipe.  With the help of my Ankarsrum Flake Mill Attachment, rolling my own oat groats was a breeze.  By adding my own dried cranberries and unsweetened coconut, I’m able to give a healthy gift to those I love.  I also used coconut oil in place of the butter orignally called for in the recipe, making this a diary free treat that my daughter can enjoy.


Last in our 3-Piece Set, is the XL Food Jar.  In this I made a previous recipe I’ve shared on the blog.  My Fluffy Marshmallow recipe from a few years back.  I flavored these with peppermint extract and used a bit of food coloring to make them the perfect shade of green.  Make sure you toss your cut marshmallows with a mixture of equal parts powdered sugar and arrowroot powder (in place of corn starch).  This will help them not stick together in your jar.


My final recipe for the day, features the Citrus Press Attachment for the Ankarsrum along with two of the smaller Lock-Eat jars.  The 4.25 oz and 6.75 oz are perfect for jam, jelly or even lemon curd and homemade butter.

Ooooo, I just thought of another gift idea, a basket of homemade scones with a small jar of lemon curd.  Okay, I’m getting sidetracked.  The recipe I’m sharing is a recent creation by my mom.  This Sangria Jelly is so easy and would make not only a great gift, but a wonderful addition to your party platter of cheese and crackers.  I may have another use for this jelly up my sleeve so you may see it again in January.


I hope you enjoy all of these recipes. I certainly enjoyed making them and my family is loving all the yummy treats coming out of the kitchen.  This post will be our last of 2017.  Carmi and I want to wish all of our readers a very Merry Christmas and Happy Holidays.  We will be back in the New Year with many more wonderful recipes to be made in the Ankarsrum and with all of its wonderful attachments.



Prep time: 15 minutes

Yield: 1 Qt.


4 eggs

1/2 cup sugar (may use any type you like)

1 1/2 cups milk (divided)

1 1/2 cups heavy whipping cream (divided)

1/2 tsp. nutmeg

1 tsp. vanilla


Place eggs, sugar, 1/2 cup milk and 1/2 cup heavy cream in a medium size saucepan and place over medium heat.  Cook and stir for about 10 minutes or until a thermometer reads 140° or is thick enough to coat the back of a metal spoon.

Remove from heat and pour into a large bowl; stir in nutmeg, vanilla and the remaining milk and cream.  Place bowl in an ice water bath, stir frequently until mixture is cool.  Pour into a glass bottle and refrigerate for at least 3 hours before serving.


Quick and Easy Granola

Prep and bake time: 25 minutes

Yield: About 6 cups of granola


1/2 cup butter or coconut oil

1/2 cup honey (1/4 cup agave nectar and 1/4 cup sugar or honey granules may also be used)

4 cups rolled oats (2 1/4 cups oat groats will flake into 4 cups rolled)

1 cup dried cranberries

1 cup unsweetened coconut flakes

Nuts or other dried fruit may be used as desired


Position the Flake Mill attachment onto the Ankarsrum mixer base.  Place a medium size bowl or the white lid to the Ankarsrum beneath the flake mill.  Place oat groats into the hopper and on medium speed (about 3 o’clock on the speed dial) and proceed in flaking the oats.  Once finished, remove the flake mill and position the Double Whisk Bowl onto the Ankarsrum base fitted with the single wire beaters.

In a medium size saucepan, combine butter and honey.  Heat until melted and allow to soft boil for up to 2 minutes.

While honey and butter is boiling, add cranberries and coconut into the whisking bowl with the rolled oats.  When butter mixture is ready, turn machine on the lowest setting and gently pour boiling honey butter into the mixing bowl.  Mix just until combined and then pour mixture onto a large sheet pan.

Bake at 400° for 10 minutes.  Stir and bake an additional 5 minutes if desired.  Once done, allow to completely cool before packing in an airtight jar.


Sangria Jelly

Prep and cook time: 20 minutes

Non cook/rest time: 12-24 hours

Yields: 4 – 5 half pint jars


2 oranges

2 limes

1 bottle red wine (about 3 1/2 cups)

4 tsp. calcium water (calcium powder is included with the Pomona’s Pectin)

2 cups sugar or honey granules

4 tsp. Pomona’s Pectin powder*


Fill a large pot 3/4 full of water.  Place jars and lids in water and bring water to a boil while preparing jelly.

Pour wine into a large pot.  Add the calcium water and the zest of 1 orange and 1 lime and the juice from both oranges and limes to the wine.

In a separate bowl, combine the sugar and pectin powder.

Over high heat, bring wine mixture to a full boil.  Slowly whisk in the sugar-pectin mixture, stirring constantly.  Continue to stir for 1-2 minutes to dissolve pectin and sugar and until the jelly comes back up to a full boil.  Once boiling, remove from heat.

Remove jars from hot water and ladle hot jelly into the hot jars, leaving 1/4 inch head space.  Wipe rims with a damp cloth.  Put on lids and seal.  Allow jars to sit undisturbed for 12-24 hours.

If using regular jars with lids and rings, lower jars back into the pot of water, making sure jars are not crowded and are covered with at least 1 inch of water.  Place lid on the pot and return to boil and process for 10 minutes.  Turn off heat and allow to sit untouched for 5 minutes.  Remove jars from water and allow to sit undisturbed for 12-24 hours.

*If you’re not familiar with Pomona Pectin, it is a fantastic product that allows you to make jams and jellies using any type of sweetener you want and sometimes, you can use no sweetener at all. Click HERE to learn more about it.



Featured Ankarsrum Colors in this post:

Black Diamond and Sparkling Gold

Featured jars by Luigi Bormioli

Signs by: Farmhouse Fireman

All cookware by Gotham Steel

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.