Sugar Plums

• portions: 12-16
• temps total: 15 min

Ingrédients

½ cup prunes, finely chopped

¼ cup dried apricots or dates, finely chopped

¼ cup dried cranberries, finely chopped

½ cup toasted, unsalted almonds, chopped

¼ cup toasted, unsalted pecans, chopped

2 tablespoons cherry jam

¾ teaspoon orange zest

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon ground cardamom

Pinch of salt

½ cup coarse sugar (for coating)

Instructions

If desired, toast the almonds and pecans by spreading them on a baking sheet and baking at 350°F (175°C) for 6–7 minutes, or until fragrant. Let cool.

Finely chop all dried fruits.

Add the chopped prunes, apricots or dates, cranberries, almonds, and pecans to a food processor. Pulse until finely chopped and blended.

Add the cherry jam, orange zest, cinnamon, nutmeg, cloves, cardamom, and salt. Pulse again until the mixture is sticky and holds together.

Use a 1-tablespoon cookie scoop to portion the mixture. Roll each portion into an oval shape.

Roll each sugar plum in coarse sugar until well coated.

(Optional) Make a small indentation with a toothpick or add a rosemary sprig as a decorative stem.

Serve and enjoy!

Nutrition

• Calories: 110