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Apricot Balls

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Makes 24 to 30 balls.

90 g (3 oz/ cup) dried apricots, chopped
90 g (3 oz/ cup) stoned prunes, chopped
30 g (1 oz/ cup) coarse raisins, chopped
3 tablespoons Cointreau or other orange liqueur
2 teaspoons grated orange peel
125 g (4 oz/ 1 ⅓ cups) desiccated coconut
90 g (3 oz/ cup) chopped walnuts
185 g (6 oz/ cup) sugar


1.In a bowl, combine apricots, prunes and raisins, sprinkle with Cointreau. Allow fruit to macerate at room temperature 1 hour, stirring occasionally.

2.In a food processor or blender, finely chop the fruit. In a bowl, combine chopped fruit, grated orange peel, 75 g (2 ½ oz/ ⅔ cup) coconut and walnuts; mix thoroughly.

3.On a plate combine sugar and remaining coconut. Form fruit mixture into small, bite-size balls and roll in sugar and coconut mixture. Store in an airtight container with waxed paper between layers.

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