 | | Directions | | Combine water, orange peel, sugar and ginger in a small pan.
Bring mixture to a boil. Boil for 45 seconds.
Reduce heat to low, cover and continue cooking 4 to 5 minutes.
Uncover, turn off heat and add orange liqueur, honey and orange juice. Allow to cool.
Place prepared fruit into a 10 cup container. Pour cooled orange juice mixture over prepared fruit.
Cover and refrigerate overnight or a minimum of 2 hours.
Serve chilled or at room temperature. Garnish as desired with a sprig of mint, an edible flower or something similar. |
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Prep Time: 30 minutes
Cook Time: 10 minutes
Container: sauce pan and 10 cup or larger covered container
Servings: 8
|  | | Ingredients | | - | | 1/2 cup water |
| - | | 1 tablespoon finely shredded orange peel |
| - | | 1 tablespoon sugar |
| - | | 1 teaspoon freshly grated ginger |
| - | | 1/2 cup orange liqueur |
| - | | 1/3 cup juice from 1 medium orange (approximately 1/3 cup) |
| - | | 1/4 cup honey |
| - | | 6 cups to 8 cups fresh fruit of your choice, cut into large bite sized pieces |
| - | | Fruit suggestions: Melons, kiwis, pears, apples, grapes, mangos, oranges, strawberries. |
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