Black And Red Fruit Salad Recipe
Ingredients
1/3 cup granulated sugar 75 mL
1/3 cup water 75 mL
1/3 cup orange juice 75 mL
1 tbsp coarsely grated orange rind 15 mL
1/2 cup black currants, topped and tailed 125 mL
1-1/2 cups blackberries or black raspberries 375 mL
1-1/2 cups blueberries 375 mL
1-1/2 cups sweet cherries, pitted 375 mL
1/2 cup stemmed red currants 125 mL
Directions
In saucepan, combine sugar, water, orange juice and rind; bring to boil over medium-high heat, stirring to dissolve sugar.
Reduce heat to medium and simmer for 3 minutes.
Add black currants to pan; poach for 2 minutes or until softened.
Using slotted spoon, remove black currants to large serving bowl.
Let syrup cool slightly.
Add blackberries, blueberries, cherries and red currants to bowl.
Pour in syrup and toss gently to mix.
Cover and refrigerate until chilled or overnight.
Reduce heat to medium and simmer for 3 minutes.
Add black currants to pan; poach for 2 minutes or until softened.
Using slotted spoon, remove black currants to large serving bowl.
Let syrup cool slightly.
Add blackberries, blueberries, cherries and red currants to bowl.
Pour in syrup and toss gently to mix.
Cover and refrigerate until chilled or overnight.
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