Sugar Plums Reinvented

’Tis the season, and “Here We Come A-wassailing” is running on repeat in my brain as we inch closer to Christmas. I’m still holding out hope that some of my favorite neighbors a few doors down will come caroling to my front porch, demanding figgy pudding and a little wassail.

Honestly, most of us have no idea what figgy pudding actually is, but we do picture wassail as a warm holiday punch — usually spiked with ale or wine and perfumed with classic spices: nutmeg, cinnamon, cloves, ginger, allspice and cardamom. And of course, proper wassail always includes oranges.

Maybe it’s the wassail that gives me “visions of sugarplums dancing in my head,” but does anyone really know what a sugarplum is — or has anyone ever even had one?

Naturally, I looked it up, only to discover that sugarplums contain zero plums and require a grueling, two-day candy-making process. They may be confectionery masterpieces, but they’re far too much work for the average home cook.

Then a quick, one-hour version popped into my feed, and I decided to give it a try — and to share it with you. These sugarplums are easy, healthy-ish and a fun addition to your holiday table. The recipe is inspired by Crowded Kitchen, a mother-daughter cooking team I highly recommend following. I tweaked their version by adding mango chutney for a warm, spicy holiday feel. Bonus: This version actually includes dried plums.

As always, I urge you to eat fresh, dine local and be happy.

Sugar plums recipe

Ingredients (makes about 16):

The fruit: 1/2 cup dried plums, finely chopped 1/4 cup dried apricots, finely chopped 1/4 cup dried cranberries, finely chopped 1/4 cup dried cherries, finely chopped

The nuts: 1/4 cup unsalted chopped almonds 1/4 cup unsalted chopped pecans 1/2 cup chopped walnuts

The rest: 1 tablespoon cherry jam 1 tablespoon mango chutney 3/4 teaspoon orange zest 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon cardamom 1/8 teaspoon salt

For coating: 1/4 cup Wilton purple sanding sugar sprinkles (find in advance)

Instructions:

Spread the nuts on a sheet pan and bake at 350 degrees for 6-7 minutes, until fragrant.

Finely chop all dried fruit, if you haven’t already.

Add the fruit and toasted nuts to a food processor and pulse until combined.

Add all remaining ingredients except the sugar and pulse again until the mixture forms a sticky mass.

Use a small spoon, about 1 tablespoon, to scoop equal portions. Shape each into an oval by rolling them in your hands.

Use a toothpick to make a small indentation on the front, then roll each piece in the coarse sugar.

Refrigerate for at least 1 hour.

Arrange on your favorite Christmas platter to serve, and enjoy a healthy holiday treat.

These sugarplums will keep in the refrigerator for several weeks.