While at the library last week, I came across a book entitled, "Eating In Color" by Frances Largeman-Roth. The pictures and recipes looked beautiful and full of fresh produce. This recipe was slightly adapted from this book as the original called for pomegranate seeds and they are not in season right now. The sauce made from this recipe gives a fresh and sweet flavor. This recipe could easily be used as a dessert.
serves 8 ( 1/2 c. = 2 points +)
- 1/2 c. dried cherries
- 1 lb. strawberries, hulled and quartered
- 1 c. red grapes ( cut in half if they are large)
- 2 blood oranges
- finely grated zest and juice of 1/2 lime
- 1 T. strawberry jam
In a small microwaveable bowl, cover cherries with enough water just to cover. Microwave 1 minute. Let stand 10 minutes. Drain and reserve the liquid.
Place cherries, strawberries and grapes in a bowl.
Remove the skin and white pith from the oranges, collecting any juices in a bowl. Remove segments from oranges and cut into thirds. Add to the bowl with the fruit mixture.
In a small saucepan, combine reserved liquid from cherries, reserved juice from oranges and lime zest and juice. Add jam and bring to a boil, whisking until smooth. Boil 3 minutes or until sauce has reduced by half. Let cook completely at room temperature.
Drizzle sauce over fruit and toss to coat.