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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together. | 2. Mix the sugar and mixed spice together. | 3. Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly. | 4. Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries. | 5. Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice. | 6. You may be able to perform the Nutcracker ballet now - or not! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	200	g	currants	75.65	0.0	16.83	0.425
almond	25	g	ground	221.0	0.0	0.0	25.0
glace ginger	2	tablespoons	chopped	75.65	0.0	16.83	0.425
orange zest	1		grated	75.65	0.0	16.83	0.425
brandy	2 -3	teaspoons		75.65	0.0	16.83	0.425
caster sugar	2	tablespoons		75.65	0.0	16.83	0.425
spice	1	teaspoon	ground ground ground mixed	4.997	1.3703	0.1157	0.1651
pistachio nut	12			8265.6	401.0292	297.5616	668.9232
red glace cherry	3			75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.