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Sugarplums




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




1-2/3 cups ( 400 mL) about 1/2 lb (250 g) dates
1-1/2 cups ( 375 mL) about 1/2 lb (250 g) raisins
1/2 cup ( 125 mL) whole or 1/3 cup (75 mL) slivered blanched almonds
1/2 cup ( 125 mL) chopped walnuts
1/3 cup ( 75 mL) 1/2 (100 g) container preserved or crystallized ginger
finely grated peel of 1 orange
2 tbsp ( 30 mL) brandy or cognac
1/2 cup ( 125 mL) granulated sugar



Recipe



1. In a food processor, whirl dates and raisins together until coarsely chopped. Turn into a large bowl. Then, whirl nuts and ginger, using an on-and-off motion, until coarsely chopped. Add to date mixture with orange peel and brandy.

2. Using your hands, mix together until well blended. Place sugar in a shallow dish. Form fruit-and-nut mixture into tightly packed 1-inch (2.5-cm) balls. Then, roll each ball in sugar. Store in an airtight container in layers, separated by sheets of waxed paper. Store, tightly covered, in the refrigerator. Sugarplums will keep well for several weeks. Freeze for longer storage.