Food
Sugarplums
By Yankee Magazine|Apr 21 2002|
Yield
About 4-1/2 dozen
Ingredients
1 cup raisins
1 cup bite-size pitted prunes
1 cup dates
1 cup currants
1 cup candied cherries, dried cherries, or dried cranberries
1 cup walnuts
1/2 to 3/4 cup confectioners’ sugar
granulated sugar
Instructions
Using a meat grinder or a food processor, grind the fruit and nuts and mix well. Work into the mixture as much confectioners’ sugar as it takes to form 1-inch balls. Roll in granulated sugar, then place on a rack to dry for 24 hours.
For crunchy Sugarplums, preheat oven to 350 degrees, place Sugarplums on cookie sheet and place in oven. Bake 15 minutes, remove from oven and cool for 15 to 30 minutes. Crunchy Sugarplums.
I used this recipe last year for Christmas and have gotten many request to make Sugarplums again for this Christmas! Thank you for sharing this recipe.
I’ve made a similar sugarplum for many years. I find it sweet enough without the sugar. I have also used a small amount of brandy or flavored liquor/liqueuer to bind the chopped ingredients, making for that extra Christmassy taste. Use different combinations of different dried fruits: let your imagination and tastes lead you!