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Christmas: Luscious Apricot-Orange Candy

Source of Recipe

From "Camille Glenn's Old-Fashioned Christmas Cookbook"


Recipe Introduction

"This recipe, given to me by a French student, couldn't be easier or more delicious. You can make the candy weeks before Christmas and hide it in your refrigerator - but hide it well. Otherwise, when Christmas comes, you may find the candy has disappeared!"

List of Ingredients

◦  1 navel orange
◦  1 pound dried apricots, cut into small pieces
◦  2 cups superfine sugar
◦  ½ cup sugar crystals


Recipe

Cut the orange in half and remove any seeds. Cut the halves into smaller pieces and place them in a food processor along with the apricots. Process until finely mashed.

Transfer the orange-apricot mixture to the top of a double boiler and add the superfine sugar. Cook over simmering water until the sugar has completely dissolved and the mixture is not grainy, 5 to 6 minutes. Place the mixture in the refrigerator until thoroughly chilled, about 35 to 40 minutes.

Form small balls of the orange-apricot mixture by rolling pieces between the palms of your hands. Place the sugar crystals in a shallow bowl and toss the candy balls in the sugar to coat them well. Refrigerate until ready to serve.


Makes 1 pound


Variations:

â—¦ With Nuts: After the mixture has cooked in the double boiler, stir in ¼ to ½ cup chopped blanched almonds. Or you can roll the candy in finely chopped blanched almonds instead of the sugar crystals.

â—¦ With Grand Marnier: Add 1 tablespoon Grand Marnier to the orange-apricot mixture before chilling.