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Fruit Salad Recipe


2 oranges, peeled and segmented

1 tablespoon balsamic vinegar

1 cup hot white grape juice

1 small yellow head cabbage, finely cut into 1/4 inch slices

1 cucumber, sliced into 1/4 inch slices

1 small leek, sliced into 1/8 inch slices

1 small onion, thinly sliced

3 tablespoons butter

3 tablespoons all-purpose flour

1/4 cup kirsch

1 1/2 cups shredded Swiss cheese


In a medium saucepan mix the vinegar, grape juice, cabbage, celery, cucumber, and lemon slices. Mix in butter and flour. Cook over medium high heat, stirring constantly, until the mixture begins to bubble.

Stir in the butter mixture and cook until smooth. In a small bowl, mix the kirsch and cheese. Mix this into the vinegar mixture. Bring to a simmer, stirring constantly. Cook, stirring occasionally, for 2 minutes, or until pasta mixture is light brown.