527 cinnamon stick recipes

Slow cooker hot cranberry punch with pineapple juice, brown sugar, and a cheesecloth bundle of whole cloves and cinnamon stick. A hands-off holiday drink that perfumes the kitchen all afternoon.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

Cranberry ketchup is a sweet-spiced condiment with whole cranberries, brown sugar, vinegar, clove, mace, and cinnamon. The forgotten Thanksgiving table sauce for turkey, ham, and beyond.

Colombian dulce de leche simmers milk and sugar with cinnamon for 4 hours into thick, golden caramel spread that's worth the constant stirring.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Homemade peach chutney with brown sugar, honey, raisins, and whole spices simmered for an hour and canned in a boiling water bath. Makes 4 pints of sweet-tart preserve.

Canned chickpeas transformed into a fragrant curry with fried onions, garlic, whole spices, and curry powder. A quick channa masala that smells incredible and comes together in under 30 minutes.

Think of this soup as a dessert more than a soup. Indeed, you could serve it as a dessert or as an appetizer. This is summer comfort food at its best.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Canned peach halves soaked in a warm Kahlua syrup with brown sugar, cinnamon sticks, tarragon vinegar, and citrus zest. An elegant no-bake condiment or dessert topping.

Eggnog Cheesecake with Cinnamon Graham Cracker Crust recipe

Home-canned peach pie filling spiced with cinnamon, cloves, and nutmeg, with apple and golden raisins for body. Four pints from one canning session means peach pie any month of the year.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Frosted fruit punch with Sauterne wine, apple juice, orange juice, and a spiced cinnamon-clove syrup, topped with scoops of orange sherbet in each glass.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.