Title: Gingered Almond Raisin Clusters - Glorious Liqueurs
Categories: Makebooze
Yield: 24 Clusters

1	c	Golden raisins
1/3	c	Drambuie or ginger liqueur
1	c	Whole blanched almonds
6	oz	Semisweet chocolate, broken
		Up
2	tb	Minced crystallized ginger

Combine raisins and liqueur. Cover and let stand overnight. Drain, reserving Drambuie for another use. Pat raisins dry with paper towels; set aside.

Toast almonds in a 350F. oven until golden brown, about 15 minutes. Let cool, then coarsely chop.

Melt chocolate, stir in raisins, almonds and crystallized ginger until coated.

Drop by tablespoons onto buttered wax paper; chill until hardened. Store between layers of waxed paper in an airtight container.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96.

previous

next