Just as a little cinnamon oil goes a long way, this warmly spicy flavoring lends plenty of punch to homemade candies and baked goods. A bit of prep nets you enough cinnamon oil to get you through all of your holiday baking. Once you've simmered, cooled and canned the oil, try adding a few drops to tea, coffee, cider, warm wine or ice cream.
Wash your glass jar and its rubber-sealed lid thoroughly with dish soap and water. Bring a pot of clean water to a boil and fully submerge the jar and lid in the boiling water for about 15 minutes to sterilize them. Allow the jar to cool and air-dry completely.
Combine olive oil and pure ground cinnamon in a saute pan. Use about 1 part cinnamon per 4 parts olive oil.
Simmer the cinnamon and olive oil mixture over medium-high heat for about three minutes, stirring the liquid gently as it heats. Place a coffee filter in a fine-mesh strainer and pour the oil through the filter into the sterilized jar. Allow the oil to cool, then seal the jar tightly.
Keep the jar of cinnamon oil in a cool, dark place. In a temperate area away from direct sunlight, the mixture keeps for about a month.