Ingredients
Scale
- ½ cup finely chopped prunes
- ¼ cup finely chopped dried apricots or dates
- ¼ cup finely chopped dried cranberries
- ½ cup chopped toasted (unsalted almonds)
- ¼ cup chopped toasted (unsalted pecans)
- 2 tablespoons cherry jam
- ¾ tsp orange zest
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ground cloves
- ⅛ tsp cardamom
- Pinch of salt
- ½ cup coarse sugar for coating (purple sugar used in this recipe)
Instructions
- For extra flavor, toast the nuts by spreading them on a sheet pan and baking at 350˚F for 6-7 minutes until fragrant.
- Finely chop all dried fruit. In a food processor, pulse the fruit and nuts until finely chopped. Add all other ingredients (except sugar) and pulse until sticky and well combined.
- Use a 1 tablespoon cookie scoop to portion out the plums, then shape them into ovals. Optionally, use a toothpick to make an indentation on the front. Roll in sugar until well coated and (optional) insert a small rosemary sprig on top as a stem. Enjoy!
Notes
- Store these sugar plums in the refrigerator for several weeks or freeze for long-term storage (up to 6 months).
- Get creative with dried fruits and nuts, but keep the quantities the same!
- Toasting the nuts adds extra flavor, though it’s not mandatory.
- Chop all fruit before using the food processor for even-sized pieces, avoiding large chunks.