Black And Red Fruit Salad
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Orange rind||1 Tablespoon|
|Black currants||1⁄2 Cup (8 tbs)|
|Blackberries/Black raspberries||1 1⁄2 Cup (24 tbs)|
|Blueberries||1 1⁄2 Cup (24 tbs)|
|Sweet cherries||1 1⁄2 Cup (24 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
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.