Today is the last day of October (Happy Halloween!) and by my calculation that means Christmas is just 55 days away.

“Yikes” as good old Trixie Belden would say. I am one of “those” people who shop for the holiday year-round, not only to take advantage of sale prices, but also to give me plenty of wiggle room to come up with some goodies from my kitchen to give as gifts.

Most of this week’s recipes require some resting time (don’t we all?) so they need to be prepared soon to be ready for gift giving in December.

Decorative bottles for decanting the liqueurs are pretty easy to find; check dollar stores, kitchen shops, house ware sections of hardware stores and even craft shops. Also, have a look-see in your pantry for any almost empty bottles.

Several brands of olive oil and some gourmet vinegars often come in attractive and recyclable containers. Wash with hot soapy water, rinse thoroughly and let dry completely before filling. Once filled with your homemade concoction, decorate the bottle with a sprig of holly and some ribbon, attach a label and voila!

You will have a lovely gift that didn’t cost an arm and a leg and is guaranteed to please the recipient.

By the way, you don’t have to buy top shelf liquor for making these recipes. Less expensive brands work just as well. I do keep the fruit-based libations in the fridge, which may or may not be necessary, but I think this extends the shelf life a bit. (It may not last long enough to worry about that.)

When the instructions call for a large glass container with a lid, dust off that sun-tea jug you just put away. Perfect!

RASPBERRY VINEGAR

1 pint raspberries

1 cup (about) good-quality red wine vinegar

Fill a clean pint jar with whole raspberries, pressing down slightly to fit in jar snugly. Add enough vinegar to cover raspberries. Cover mixture and let stand at room temperature in a cool, dark place for 1 week.

Set a strainer over a medium bowl; line with a 3 layers of cheesecloth. Pour vinegar mixture through strainer. Gather corners of cheesecloth and twist to release juices squeezing just until the thicker juices begin to come out. Discard cheesecloth and solids. Pour vinegar into a clean 8-ounce decorative bottle or jar, seal tightly and label. Store in fridge for up to 6 months.

Tarragon vinegar

• 3 good sized sprigs of fresh tarragon
• 2 cups white wine vinegar

Place tarragon in a clean pint jar; add vinegar and cover tightly. Let stand at room temperature in a cool, dark place for 3 weeks. Remove tarragon and decant into a decorative bottle or jar, seal tightly and label. Yield: 1 pint.

Garlic vinegar

• 3 cloves fresh garlic, peeled and sliced in half
• 2 cups white wine vinegar

Place garlic slices in a clean pint jar; add vinegar and cover tightly. Let stand at room temperature in a cool, dark place for 1 week. Remove garlic and decant into a decorative bottle or jar, seal tightly and label. Yield: 1 pint.

Dill vinegar

• 3 good sized sprigs fresh dill
• 2 cups white wine vinegar

Place dill in a clean pint jar; add vinegar and cover tightly. Let stand at room temperature in a cool, dark place for 3 weeks. Remove dill and decant into a decorative bottle or jar, seal tightly and label. Yield: 1 pint.

Almond flavored liqueur

• 1 fresh lemon
• 3 cups granulated sugar
• 2 cups water
• 3 cups vodka
• 3 Tbsp. brandy
• 2 Tbsp. almond extract
• 2 tsp. vanilla extract
• 1 tsp. chocolate extract

Peel lemon, cutting carefully to avoid the bitter white pith. (Save lemon for another use; you’ll just be using the peel in this recipe.) Cut lemon peel into 2 by 1/4-inch strips and place in a medium saucepan. Add sugar and water; bring to a boil. Cover and reduce heat to low and simmer 30 minutes, stirring occasionally. Remove pan from heat. Using a slotted spoon, remove and discard lemon peel. Cover and chill thoroughly.

Add vodka, brandy, and the almond, vanilla and chocolate extracts; stir well. Transfer mixture to a clean half gallon container and cover tightly. Let stand at room temperature in a cool, dark place for 2 weeks. Decant into a decorative bottle or jar, seal tightly and label. Yield: about 6 cups.

Limoncello

• 10 large lemons, washed well
• 1 750-ml bottle vodka
• 3 cups sugar
• 2-1/2 cups water

Using a vegetable peeler, cut enough of the yellow peel away from white pith to make 2 cups lemon peel.

In a large glass container, combine the lemon peel and the vodka. Cover tightly and let stand in a cool, dry place for 10 days, gently swirling mixture once a day. Strain mixture through a fine-mesh sieve, discarding peels. Return lemon-infused vodka to container and set aside.

Combine sugar and water in a medium saucepan set over high heat. Bring to a boil, stirring constantly to dissolve sugar. Remove pan from heat and let cool to room temperature. Pour syrup into the flavored vodka and stir well. Decant into a decorative bottle or jar, seal tightly and label. Store in refrigerator. Yield: about 3 pints.

Blackberry cordial

• 2 cups fresh blackberries, washed
• 1 cup granulated sugar
• 1 cup 100-proof vodka
• 1 cup brandy
• 1 cup light corn syrup
• 1 Tbsp. fresh lemon juice
• 1 tsp. grated lemon peel

Place berries in a large bowl. Add sugar and crush well. Let stand at room temperature for 1 hour. Transfer to a large glass container with a tight fitting lid. Add vodka and brandy, cap, and shake vigorously. Add corn syrup, lemon juice, and lemon peel and shake again. Allow to rest in a cool, dark place for 2 weeks. Strain mixture through a cheesecloth lined strainer into a clean container. Decant into a decorative bottle or jar, seal tightly and label. Yield: about 3 cups.

Hazelnut liqueur

• 1/2 lb. hazelnuts
• 1 cup vodka
• 1/2 cup brandy
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1-1/4 cups water
• 1 tsp. vanilla extract

Place hazelnuts in work bowl of food processor and using on/off turns, coarsely chop. Place in a clean 1-quart container and add vodka and brandy. Cover and let stand in a cool, dark place for 40 days. Strain mixture through a cheesecloth lined strainer into a clean container and cover. Let stand for 2 more days. Repeat straining method.

Combine granulated sugar, brown sugar and water in a large pan. Bring to a boil over high heat; reduce heat; simmer 5 minutes. Let cool to room temperature and then add vanilla extract. Add sugar mixture to hazelnut mixture, stirring well. Decant into a decorative bottle or jar, seal tightly and label. Yield: about 3 cups.

Cranberry vodka

• 2 cups fresh cranberries
• 2 cups vodka

Wash cranberries and put in a single layer on a paper towels. Let dry. Place cranberries in a clean 1 quart jar; add vodka and cover tightly. Let stand in a cool, dark place for 2 weeks. Strain mixture through a cheesecloth lined strainer. Decant into a decorate bottle or jar, seal tightly and label. Yield: 1 pint.

Peppermint liqueur

• 2-1/4 tsp. pure peppermint extract
• 3 cups vodka
• 2 cups granulated sugar
• 2 cups water

Combine extract with vodka in a clean 2 quart container. In a large saucepan, combine sugar and water and bring to boil, stirring constantly. Reduce heat and simmer 5 minutes. Let cool to room temperature and add to vodka mixture. Allow to rest in a cool, dark place for 2 weeks. Decant into a decorate bottle or jar, seal tightly and label. Yield: 3 pints.