- 1 pound dried apricots (3 cups)
- 1/2 medium unpeeled navel orange
- 1 cup sugar, divided
- In a food processor or grinder, coarsely chop apricots and orange. Add 2/3 cup sugar; mix well. Shape into 3/4-in. balls; roll in remaining sugar. Store in refrigerator. Yield: 1-1/2 pounds (5 dozen).
Originally published as Orange Apricot Balls in Country Woman November/December 1999, p36
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