1 large cherry, sliced
1 large raspberry
1 large lemon, sliced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh mint
1 cup pistachio nuts
1 cup frozen green peas, thawed
1 cup frozen mixed vegetables
1 cup mayonnaise
1 cup unsalted butter
1/2 cup distilled white vinegar
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
2 tablespoons brown sugar for garnish
Place the cherry and raspberry slices in an 8x8 inch square pan. Squeeze lemon slices, then cut in orange slices. Place lemon slices on the top of the grape slices. Set aside to cool.
Combine the lemon slices, olive slices, raspberry slices, and orange slices. Layer grape slices and citrus slices on top. Garnish with mint, thyme, pistachio nuts, green peas, mixed vegetables and mayonnaise.
Stir in butter, vinegar, sugar, cinnamon, allspice, ginger, and nutmeg. Pour over the spread.
Return syrup to pan, stirring to coat. Allow to cool. Garnish with reserved marinade and nutmeg. Sprinkle with salt and brown sugar.