Seasonal fall fruits marinated in a bright citrus, herb and spice syrup make a fresh way to finish off your Thanksgiving dinner. The longer the fruits marinate, the deeper the flavors of the dish.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Deselect All
- 1/2 cup sugar
- 1/2 cup dried cranberries
- 2 sprigs rosemary
- 1 cinnamon stick
- 2 navel oranges
- 1 cup seedless red grapes, halved
- 1 cup seedless green grapes, halved
- 1 cup pomegranate seeds
- 2 ripe pears, preferably Bartlett or Comice, cored and cut into bite-size pieces
- 2 sweet, crisp apples, such as Honeycrisp or Pink Lady, cored and cut into bite-size pieces
Instructions
- Add the sugar, dried cranberries, rosemary, cinnamon stick and 1/2 cup water to a small pot. Using a vegetable peeler, peel 1 large strip of zest from one of the oranges and add to the pot. Set over medium heat, bring to a simmer and cook, stirring to dissolve the sugar and pressing the solids down into the mixture, until slightly thickened, about 5 minutes. Turn off the heat and cool the syrup to room temperature.
- Discard the rosemary, cinnamon and orange zest. Strain the syrup through a sieve into a small bowl; set aside. Add the cranberries to a large bowl.
- Remove the remaining zest from the oranges using a paring knife, following the shape of the fruit. Carefully cut between the sections to release whole segments and add to the bowl with the cranberries. Add the red and green grapes, pomegranate seeds, pears and apples to the bowl and toss together.
- Pour half the reserved syrup over top of the fruit and toss to coat. Cover the bowl with plastic wrap and refrigerate, tossing occasionally, for at le1 hour and up to 4 to let the fruit marinate in the syrup. Before serving, taste and add additional syrup as desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 248 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 7 g |
| Sugar | 51 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
| Serving Size | 1 of 6 servings |
| Calories | 248 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 7 g |
| Sugar | 51 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
Reviews
Good ingredients, easy prep, tasty outcome! Kids and adults loved it. Fed 6 adults and 4 kids with some leftovers. The rosemary adds a nice touch, definitely a nice festive fruit dish. I didn’t buy my pears soon enough so they weren’t as ripe as I’d hoped they’d be but it still tasted great. Would do this again, for sure.
This was excellent. I served in separate sherbert glasses. We doubled but did not need to. One recipe would serve 12. Next time I might use a touch less sugar, just because everything else at T-giving is so sweet.
This is really good. I think I may try it with canned mandarins instead of the navel oranges because I am not good at cutting the orange segments and they come out looking a bit messy. The syrup was good. I waited about 5 and half hours before tasting it and the apples did not brown at all because of the syrup. I will make this again.
Will the apples turn brown if I make it a day ahead of time?