“Twas the night before Christmas and all through the house, not a creature was stirring, not even a mouse… The children were nestled all snug in their beds, while visions of sugar plums danced in their heads…”
How often have we read The Night Before Christmas and really thought about Sugarplums? A few years ago, I decided to make some and I include a small tray on dessert tables during the holidays ever since.
Try your hand at preparing, serving and gifting sugarplums this holiday season. They are so easy that you will wonder why you have not made them sooner. You can make these nostalgic sweets in less than 20 minutes.
A Note to the Healthy Fooderati out there. Add some shredded coconut, reduce the jam a small bit and think of Sugarplums as a natural holiday energy bar. Whatever you envision in your sugarplum recipe, they are a great addition to your holiday dessert table.
Ingredients for Sugarplums
- 1/2 cup chopped pitted dates and/or figs
- 1 cup chopped nuts*
- 1/4 cup dried cranberries or craisins
- 1/4 cup chopped prunes
- 4 tbsp fruit jam
- 2 tsp orange zest
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/2 cup granulated sugar
- Optional Confectioners’ Sugar for dusting
- Optional Shredded Coconut
* Traditional sugarplum recipes call for ½ cup walnuts, ¼ cup hazelnuts and ¼ cup pecans. I love changing it up with substituting ½ cup pistachio nuts for the walnuts, keeping the hazelnuts and pecans.
Mix Fruit and Nuts Start by placing the chopped dates/figs, chopped nuts (walnuts or pistachios, hazelnuts and pecans) cranberries or craisins and prunes in the bowl of a food processor. If you don’t have a processor you can do it by hand and just chop everything together until it’s in very small pieces and starts sticking together.
Once all of your fruits and nuts are in the work bowl, pulse the processor several times until everything is in small pieces and is well-mixed.
Add Ingredients and Mix into a Ball Now add the jam, orange zest, cinnamon and cloves. Give it several long pulses until the mixture begins to come together in a ball.
Christmas Trivia Moment: Sugarplums get their name from the prunes, or dried plums, in the recipe.
Check the Consistency. Stop and check it once it starts to come together. When you press it between your fingers it should hold itself in a ball, but you want to retain some texture and be able to see individual pieces of fruit and nuts. Don’t blend it so much that it turns into a sticky paste!
Roll Candy through Sugar To finish your sugarplums, place the granulated sugar in a bowl. Roll the candy into small balls, and roll them in the granulated sugar. To make it a bit healthier, you could roll them in chopped nuts or coconut instead.
How to Serve and Store Sugarplums To keep things neat, serve them in paper candy cups. An optional touch is to sprinkle confectioners’ sugar on top right before serving. These sugarplums last for weeks if you keep them in an airtight container in the refrigerator.
This is an EASY Recipe. Let’s rate this 1 Fork. Enjoy!