Sugarplums Christmas Candy

Sugar Plums

Sugar plums!

Sam Jones/Quinn Brein

Ingredients

1/2 cup raisins
1/2 cup pitted prunes, finely chopped
1 cup pitted dates, coarsely chopped
1/2 cup currants or dried cranberries
1 cup walnuts, coarsely chopped
2 tablespoons cherry preserves
1/2 to 3/4 cup confectioners' sugar
granulated sugar

Instructions

Using a food processor, grind the fruit and nuts and mix well. Pulse the mixture a few times.

Add the cherry preserves and pulse several more times until the mixture begins to come together. You want to retain the coarse texture. Do not overprocess or it will be a sticky paste.

When you squeeze the mixture between your fingers, it should form a ball.

Work into the mixture as much confectioners’ sugar as it takes to roll 1-inch balls. Roll in granulated sugar, then place on a rack to dry for 24 hours.

The sugar may absorb over time, so you may need to roll once more in sugar before serving.

These treats will last up to a month, if stored properly in an airtight container; place waxed or parchment paper between the layers so they don’t stick together.

Yield: 

About 4-1/2 dozen

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