While researching the sugarplum, I also came across the Byzantine sugar plum. Making these is sort of a nod to Clement Clarke Moore being an American professor of Oriental and Greek literature. The ingredients were commonly found during the Byzantine Empire, something he may have been familiar with, and so we’re going to run with that concept. The original Byzantine Sugarplum recipe I came across can be found here from The Southeast Missourian newspaper, Dec 24 2003.
Personally these are my favourite between the two recipes. Not white sugar sweet, but rather sweet from the natural sugar in the dried fruits, and very doable to make.