Apricot Raisinots

Bite-sized pieces of jellied raisins and apricots.
  • Yields 64 candies
  • Details


    • 1 cup California golden raisins
    • 1 cup dried apricots
    • 1 cup warm water
    • 2 cups sugar
    • 1 tablespoon cornstarch
    • Pinch of salt
    • 2 envelopes (1/2 ounce) unflavored gelatin
    • 1/2 cup cold water
    • 1 cup (about 5 ounces) slivered almonds
    • Powdered sugar; as needed


    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 Facts Per Serving

    Calories 110 (18% from fat); Total Fat 2g (sat 0g, mono 0g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 21g; (Dietary Fiber <1g; Sugars 18g; ); Iron <1mg; Sodium 0mg; Calcium 16mg; Potassium 130mg

    This recipe is found in the following categories:

    Special Diet

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