Spiced Rum Sugar Plums
Adapted from ChinDeep
I have long been curious about sugar plums … I had a daughter in dance for many many years and had the privilege of watching the Nutcracker multiple times … the dance of the Sugar Plum fairy always comes to mind whenever I hear (see) “Sugar Plum” spoken or written.
Recently my friend Melissa at ChinDeep posted her recipe for Sugar Plums. She made a beautiful video to go with her recipe, featuring that same song … that holiday song that plays over and over … until I just had to go in the kitchen and MAKE some sugar plums.
I know, this recipe has no plums. I did a little research and discovered that the “real” sugar plums of old didn’t contain any fruit at all. Back then, Sugar Plums were confections made of sugar, seeds and almonds and they were also a source for many a common slang term:
In the 17thcentury, to have a “mouth full of sugar plums” meant that you spoke sweetly, but might have a deceitful hidden agenda; in the 18th century, “to sugar plum” was a verb, meaning to pet, fawn over, or make up to. In the 19th century, “plum,” all on its own, came to mean anything delightful and desirable …
So I freely admit this recipe below is definitely not authentic. I can’t apologize, though, because these little balls of deliciousness have quite stolen my heart … the spiced rum adds a delightful twist. They are like Christmas-time energy balls. I incorporated the wonderful spiced rum that we bought at Old New Orleans Rum distillery after an amazing tour (and some really good rum cocktails).
Whichever spiced rum you use, these little confections are delicious and definitely tradition-worthy. And they are full of protein (from the almonds) and lots of good fiber and nutrients from the dried cranberries and dates, so you don’t have to feel (too) guilty about eating them.
- 1 cup almonds
- 1 cup dried cranberries (craisins)
- 2/3 cup whole dates
- 2 - 4 Tablespoons spiced rum (I used Old New Orleans spiced rum)
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- For coating the sugarplums: Raw (turbinado) sugar
- Put the ingredients for the sugarplums in a food processor and process until they all stick together in a ball.
- Form the fruit & nut mixture into balls. Roll each ball in raw sugar to coat. Store in an airtight container.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Hearth & Soul Bloghop.