• 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 (Calories from Fat 18%); Total Fat 2 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 0; Potassium 130; Total Carbohydrate 21; Dietary Fiber <1; Sugars 18; Protein 2; Calcium 16; Iron <1;

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Raisins are fat and cholesterol free.