Mixed Fresh Berries with Ginger Sauce

By Tamipri

Make a double batch of this spicy ginger sauce and refrigerate it for up to 3 days. Spoon it onto angel food cake or fresh melon. If you can't find red currants, use peach slices or strawberries.

Ingredients

• FOR THE SAUCE:
• 4 c. strawberries, hulled and halved
• 1/4 c. fresh orange juice
• 3 Tb. chopped crystallized ginger
• 1/2 tsp. vanilla extract (essence)
• 2 c. blackberries
• 1 c. raspberries
• 1 c. fresh red currants
• Fresh mint leaves for garnish

Details

Servings 6

Preparation

Step 1

To make the sauce, in a blender or food processor, combine the strawberries, orange juice, ginger, and vanilla. Process just until blended. Pass the puree through a fine-mesh sieve placed over a small bowl, pressing on the solids with a spatula or the back of a wooden spoon to extract all the juice.

In a large bowl, toss together the blackberries, raspberries, and currants, mixing well. Transfer to a serving bowl or individual bowls. Spoon the ginger sauce over the berries and garnish with the mint. Serve immediately.

Per serving=82 calories