Cranberry-Almond Rum Balls

These Cranberry-Almond Rum Balls are a variation on the classic rum balls that just so happens to be more healthy. Although I didn’t set out to do that, a few tweaks made it so–and I think better tasting. For this healthier version skip the traditional crumbed cookies and use crushed marcona almonds and swap out the corn syrup for honey.

Cranberry-Almond Rum Balls via Bakers Royale

This is a recipe I developed around McCormick’s Go4Gourmet challenge. The idea was to create a recipe with the 3 ingredients sent to me. When my box came it included: (1) marcona almonds (2) Saigon Cinnamon (3) sea salt.

Cranberry-Almond Rum Balls by Bakers Royale

I have to say, my first thought went to making a candy bark, but I did a massive bark run last year with these: Rocky Road Bark, Nutter Butter Bark, 2 ingredient Cookies & Cream Oreo Bark, Samoas Bark, Mint Chocolate Chip Bark—of course there are a few more, but these are my favorites. So to keep things fresh, I decided to go for something new.

A la rum balls. And these are so easy. Throw everything in a blender and pulse, scoop, roll, chill and dip in chocolate. See what I mean by easy.

Cranberry-Almond Rum Balls from Bakers Royale

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Cranberry-Almond Rum Balls

Yield: Approximately 14 1in. balls

Ingredients:

  • 4 oz. (1 cup) Marcona Almonds
  • 5 oz. (1 cup) dried cranberries
  • 1 oz candied ginger
  • 1 oz. (5 tablespoons) sweetened shredded coconut
  • 1/2 teaspoon McCormick Saigon Cinnamon
  • 1/4 cup honey
  • 5 tablespoons dark rum

Glaze

  • 6 oz. chocolate, melted
  • 1 tablespoon McCormich Sea Salt

Directions:

Preparation: Line bake sheet with parchment paper.

  1. Place almonds, dried cranberries, candied ginger, coconut and cinnamon in a food processor and pulse until finely crumbed. Add honey and rum and pulse to blend. Roll one heaping tablespoon into a ball and place on parchment lined bake sheet. Transfer to refrigerator and chill for about 45 minutes or overnight. Remove from refrigerator and dip in melted chocolate and sprinkle with seas salt. 

This post is a sponsored for McCormick Gourmet. However, all opinions are my own.

 

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20 Responses to “Cranberry-Almond Rum Balls”

  1. #
    1
    Averie @ Averie Cooks — December 10, 2013 @ 8:47 pm

    Booze and chocolate! My favorite things! Seriously they sound awesome and love love love the bright papers and the styling! Sooo pretty! Pinned of course!

    Reply

  2. #
    2
    Elizabeth @ Confessions of a Baking Queen — December 10, 2013 @ 10:33 pm

    These rum balls scream Christmas to me!! I would adore popping a few of these ;)

    Reply

  3. #
    3
    Belinda@themoonblushbaker — December 11, 2013 @ 12:15 am

    So cute! It is like a healthier dessert treat; however I think that might be reasoning if I eat 10 of them.

    Reply

  4. #
    4
    Skye — December 11, 2013 @ 2:33 am

    What wonderful flavour combinations. I love rum balls but these look like a wonderful twist on a classic. I love how you’ve put them in different coloured wrappers too – it looks so pretty!

    Reply

  5. #
    5
    Tahnycooks — December 11, 2013 @ 3:47 am

    Wow, these are more like flavor bombs! Soooo pretty too. I love how simple yet complex in taste and how beautiful these are. Great job!

    Reply

  6. #
    6
    Taylor @ FoodFaithFitness — December 11, 2013 @ 4:33 am

    If it has booze and chocolate I am in with absolute zero question. These are so pretty and perfect for Christmas. Plus, they are easy. Which means I can make and eat all of them before my hubby gets home. This girl doesn’t share chocolate :)

    Reply

  7. #
    7
    brandi — December 11, 2013 @ 5:17 am

    these are gorgeous! a definite upgrade on the normal rum balls

    Reply

  8. #
    8
    Kevin (Closet Cooking) — December 11, 2013 @ 7:18 am

    I have to make some of these!

    Reply

  9. #
    9
    Julie @ Table for Two — December 11, 2013 @ 7:36 am

    Love these!! The booze and chocolate are perfect for the holidays!

    Reply

  10. #
    10
    Anna@CrunchyCreamySweet — December 11, 2013 @ 8:08 am

    Boozey chocolates for the holidays! Love this!

    Reply

  11. #
    11
    Marian (Sweetopia) — December 11, 2013 @ 8:55 am

    Yummy! Love those liners too!

    Reply

  12. #
    12
    Sophia @ NY Foodgasm — December 11, 2013 @ 11:11 am

    Mind blown! This is SUCH a great idea! I think I wanna try these with pistachios instead! WOAHHHH and YUMMMM! PS- gorgeous as always ;)

    Reply

  13. #
    13
    Beth @ bethcakes — December 11, 2013 @ 11:14 am

    Love your styling in these photos! Also love the changes you made to the rum balls. Sounds like a fun challenge!

    Reply

  14. #
    14
    Lindsey (Cafe Johnsonia) — December 11, 2013 @ 1:13 pm

    Yep. Totally making these. I just have to go get me some more marcona almonds…the only ones I have in my cupboard are drizzled with white truffle oil. ;)

    Reply

  15. #
    15
    Urvashee — December 11, 2013 @ 3:25 pm

    I love the colors and styling.! Where did you get that tray???

    Reply

  16. #
    16
    Sommer@ASpicyPerspective — December 11, 2013 @ 6:30 pm

    Stunning and drool-worthy! I can’t wait to try them.

    Reply

  17. #
    17
    Gaby — December 11, 2013 @ 7:59 pm

    Completely over the top! Love, love love these!

    Reply

  18. #
    18
    Laura (Tutti Dolci) — December 11, 2013 @ 11:00 pm

    Yes please to boozy chocolate!

    Reply

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    19
    House of ROE — December 11, 2013 @ 11:29 pm

    Ummm, for those that do not partake in the enjoyment of alcohol, are there any suggestions for substitutes please? I really want to make them but I don’t drink or purchase liquor. As always, the shots are beautiful!

    Reply

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    20
    Tieghan — December 12, 2013 @ 6:27 am

    Booze and chocolate together just scream christmas!! I love these!!

    Reply

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