Recipe

Apricot Raisinots

Bite-sized pieces of jellied raisins and apricots.

Details

Yields 64 candies
Serves:

INGREDIENTS

1 c. California golden raisins
1 c. dried apricots
1 c. warm water
2 c. sugar
1 tbsp. cornstarch
Pinch of salt
2 envelopes (1/2 ounce) unflavored gelatin
1/2 c. cold water
1 c. (about 5 ounces) slivered almonds
Powdered sugar

PROCEDURE

In 1-quart saucepan, soak raisins and apricots in warm water for half an hour. With slotted spoon, remove fruit and put through grinder. Return to saucepan with water. In small bowl, mix sugar, cornstarch and salt; add to saucepan. Bring to a boil. Cook until thick and bubbly, about 5 minutes, stirring constantly and being careful not to scorch. Add gelatin which has been softened in 1/2 cup cold water. Cook until very thick, stirring constantly. Add almonds. Pour into a greased 8-inch square baking pan. Chill. Sprinkle with powdered sugar and cut into bite-sized pieces.

Nutrition Information (per serving)

Calories 50(18% from fat); Total Fat 1g (sat 0g, mono 0.7g, poly 0.2g); Cholesterol 0mg; Protein 1g; Carbohydrates 10g; Fiber 0g; Iron 0.2mg; Sodium 0mg; Calcium 8mg