Madeira-marinated dates can be used as a deliciously sweet relish or eat-from-the-jar treat.

All the parties and gatherings of the holiday season mean we often find ourselves in need of gifts. Sure, there are bottles of wine and pans of marshmallow-studded fudge, mini-loaves of banana-walnut bread and numerous plates of festively mismatched holiday cookies. But this year, maybe try something new to satisfy your gift-giving needs.

Try my Madeira-marinated dates, which can be used as a deliciously sweet relish or an eat-from-the-jar treat. The jar is gorgeously wintery and your recipient will have something stashed in the refrigerator that can be put to use serving guests or satisfying a sweet tooth.

And the best part for you? They take just about 10 minutes to make. All you do is load up a half-pint jar with medjool dates (or dried apricots, prunes or other dried fruit) and pour in a boiling Madeira-spiked simple syrup flavored with orange zest, vanilla paste and warm cinnamon. Put on the lid and you're done.

The dates are an ideal topping for Greek yogurt or crêpes. Or spoon a date and some syrup into a rounded tumbler of sparkling water (or wine) for a light holiday cocktail, or add to a mug of steamy cider. Or pour the dates and syrup over a block of light cream cheese and serve with graham crackers. In the mood to bake? Chop up a few dates and add them and a few tablespoons of the syrup to your favorite healthy mini-muffin recipe.

But my favorite use for these golden marinated gems? Just nibbling on a date, straight from the jar, along with a velvety espresso for dessert. Warning: there is sugar in this recipe! I don't recommend eating the whole jar! A little goes a long way here. And this wintery sugarplum-like goodness is worth it.

Medjool dates are the plumpest, sweetest and most tender of dates available in the U.S. They are the best choice for this recipe.Start to finish: 10 minutes (plus marinating)Makes 4 jars1¼ cups water2/3 cup sugar2/3 cup Madeira wine4 small (2 inches) strips orange zest¼ teaspoon cinnamon¼ teaspoon kosher salt½ teaspoon vanilla paste2½ cups medjool dates4 cinnamon sticks (optional)In a medium saucepan, combine the water, sugar, wine, orange zest, cinnamon and salt. Bring to a boil over medium-high heat and simmer until syrup begins to thicken, about 5 minutes. Remove from the heat and stir in the vanilla.Meanwhile, divide dates among 4 half-pint jam jars. Add a cinnamon stick to each jar, if desired. Pour the boiling syrup over the dates, making sure they are completely covered. Divide the orange zest strips so there is one in each jar. Cover the jars immediately with the lid and secure tightly. Let sit for at least 1 hour before serving, or up to a month.