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Recently I made about 450 sugarplums, which my daughters love, and I plan to hand them out at work tomorrow. They are relatively quick, easy to make, use all natural ingredients, and are very good for you.

Sugar plums, historically speaking, are much like omelets, in that a wide variety of source materials can be used, and yet the dish retains its identity.

The main ingredients are dried fruit, such as dates, figs, apricots, cranberries and raisins, which are minced fine (or put through a food processor) and mixed in equal quantities. The resultant paste is then mixed with an equal measure of minced nuts, such as walnuts, pecans, almonds, pistachios, and cashews. (Yes, I know cashews are not technically nuts, but the seed pod of the cashew apple)

When properly mixed, this paste forms thick, sticky sweet mixture. To this you must add a very small amount of brandy or whiskey. This leavens the sugary nature, helps keep them moist, and provides a touch of bite to them. Mix thoroughly with your hands, much like kneading bread dough. Form this paste into small balls with your hands, then drop into granulated sugar and toss, to coat them. Let them site for an hour or so, then repeat the coating process. If desired, you can place a small nut inside the sugarplum.

The sugarplums I made this evening were apricot, cranberry, and fig, mixed with walnuts and I used orange brandy. Each has a shelled pistachio inside.

Frankly, I think they are fabulous, and I hope you will as well.

Merry Christmas!