Old-Fashioned Sugar Plums are on the holiday menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below! Subscribe for more video recipes:
Recipe
Makes about 2 ½ dozen
Prep Time: 20 minutes
Cook Time: 0
Ingredients
1 ½ cups (150 g) walnuts, lightly toasted*
1 cup (175 g) pitted prunes
1 cup (150 g) dried cherries
½ cup (75 g) raisins
½ cup (80 g) pitted dates
3 pieces (20 g) candied ginger, chopped
zest of 1 orange
1 tsp (3 g) ground cinnamon
1 tsp (3 g) ground ginger
½ tsp (1.5 g) ground anise seed
¼ tsp (1 g) ground clove
¼ tsp (1 g) ground allspice
granulated or decorator’s sugar, for rolling
Directions
1. Pulse the walnuts, prunes and cherries first, until the walnut pieces become the texture of crumbs. Add the raisins, dates, candied ginger, orange zest, cinnamon, ginger, anise seed, clove and allspice and pulse until evenly texture (the mixture will not come together like a dough.)
2. Transfer the mixture to a bowl and scoop spoonfuls of the mixture and shape into balls by rolling in your palms. Roll the sugar plums in sugar to coat completely and place each in a paper cup. Store the sugar plums in an airtight container.
The sugar plums will keep up to a month in an airtight container.
* To toast the walnuts, preheat the oven to 350 F (180 C). Spread the walnuts in a single layer on a baking tray or pie plate and toast for about 15 minutes, until they brown a little. Cool before using or storing in an airtight container.
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