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

Cranberry Almond Rum Balls via Bakers Royale 210x260

this recipe

Cranberry-Almond Rum Balls

Yield: Approximately 14 1in. balls


  • 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


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


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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  1. Avatar for Naomi Robinson says

    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!

  2. Avatar for Naomi Robinson says

    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 :)

  3. Avatar for Naomi RobinsonHouse of ROE says

    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!