'Tis the season to share good tidings with friends and loved ones, and what better way than with gifts from the kitchen.

Whether whipping up a batch of decadent chocolate treats or creating simple sauces, homemade gifts are truly gifts from the heart.

A sweet start to any handmade gift is honey. Honey is the perfect base for Dad's legendary barbecue sauce and Mom's world-famous caramels, and is one of the most versatile ingredients in the pantry.

By using an all-natural ingredient such as honey, gift givers can feel confident that they're giving gifts filled with wholesome goodness.

When measuring honey, coat the measuring cup with non-stick cooking spray or vegetable oil before adding honey. The honey will slide right out.One 12-ounce jar of honey equals 1 cup.If honey crystallizes, simply place the jar in warm water and stir until crystals dissolve. Or, place the honey in a microwave-safe container with the lid off and microwave on high, stirring every 30 seconds, until the crystals dissolve. Be careful not to boil or scorch the honey.Honey should not be fed to infants under 1 year of age. Honey is a safe and wholesome food for older children and adults.

1 cup butter (no substitutions)2 cups honey2 cups whipping cream1 cup brown sugar1 teaspoon vanilla extractFinely chopped almonds and/or coconut (toasted or untoasted), optionalLine bottom and sides of a 9-inch square pan with plastic wrap. Set aside.Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar and mix well.Cook over medium-high heat until mixture comes to boil, stirring frequently. Reduce heat to medium and continue boiling, stirring frequently, until candy thermometer registers 250 to 255 degrees, about 45 minutes.Remove from heat and stir in vanilla; pour into prepared pan. Let cool completely in refrigerator before cutting into individual caramels with very sharp knife.Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store, tightly wrapped, in refrigerator up to 1 month.Makes 30 caramels.

2 cups white wine vinegarcup honeyCombine vinegar and honey in medium saucepan, then stir in one of the flavor additions below.cup apricot jamMakes 2 1/2 cups2 (15-ounce) cans pears, drained and dicedMakes 2 cups1 (6-ounce) basket fresh raspberries, mashedMakes 1 3/4 cups2 cups dried Mission figs, quarteredMakes 1 cupBring to boil, then reduce heat to low and simmer 30 minutes. Let cool, then pour through fine mesh strainer to remove any solids.Store, tightly covered, in refrigerator up to 2 months.

2 (4-ounce) bars German sweet chocolate, coarsely chopped4 (1-ounce) squares unsweetened chocolate1 cup honey½ cup butter½ cup heavy creamMelt all ingredients together in top of double boiler over medium-high heat, stirring frequently. Remove from heat and let cool slightly.Transfer to decorative bowls and cover with plastic wrap. Store in refrigerator, tightly covered, up to 1 month.Makes about 3 cupsVariation: After removing from heat, stir in 2 to 3 tablespoons of liqueur. Try Grand Marnier, Amaretto or Chambord.

2 cups fresh (or frozen) cranberries1½ cups honey1½ cups ketchup1 cup red wine vinegar2 tablespoons lemon juice2 tablespoons Worcestershire sauce½ teaspoon coarse ground black pepperCombine all ingredients in medium-large saucepan. Bring to boil and simmer, covered, 20 minutes.Remove cover and simmer 20 minutes more or until thickened (mixture will thicken slightly as it cools).To can, pour hot sauce into sterilized jars, leaving ½-inch head space. Wipe tops and threads of jars with clean, damp cloth.Place lids on jars so that rubber sealing compound sits evenly on the rim and screw the rings on firmly. Place each jar in pot of water that comes 1 to 2 inches above jar tops.Cover and bring to boil. Hold water at steady boil about 45 minutes. Remove jars from pot and let cool on dishcloth with space between each jar.Store in cool dark place. In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.Makes 3½ cups