Cranberry Coconut Fruit Balls
12 ounces dried apricots
1 1/2 cups pecans
2 cups fresh cranberries — rinsed and drained
grated orange peel — from 1 orange
1/4 cup butter
1 pound confectioner’s sugar
13 1/2 ounces graham cracker crumbs
7 ounces coconut flakes
red food coloring
green food coloring
Coarsely grind apricots with pecans and cranberries. Stir in orange rind, butter, sugar and crumbs. wrap and chill for 2 hours.
shape mixture into 3/4 inch balls. Roll balls in coconut. Tint coconut red and green by using a few drops of food coloring and rubbing each color into coconut.
Store in refrigerator until ready to serve.
Brandied Fruit Balls
2 1/2 cups vanilla wafer crumbs
1 can condensed milk, sweetened
1 package mince meat — crumbled
1 cup nuts — chopped
1/3 cup Candied cherries — chopped
2 tablespoons cocoa
1/4 teaspoon brandy flavoring
confectioner’s sugar — sprinkle
In large bowl, stir together all ingredients except confectioners sugar until well blended.
Using about 1 teaspoon mixture, roll in balls; coat with confectioners sugar.
Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.
Store in refrigerator.