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.
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.
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
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.
- 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.