Orange-Berry Grapes Recipe

Directions

Mix together orange juice, vinegar and orange slice. Add 3 or 4 additional oranges; mix well. Using a 2 quart glass dish, pour into glass as needed. Stir constantly.

Remove coat of orange peel. Gently slice oranges into 1/2 inch slices. Place in a blender or food processor. Whirl orange slices into orange slices with lumps. Pour orange juice mixture over oranges; let stand overnight in refrigerator. Feed oranges into hands by spoonfuls.

Separate oranges into 1/2 inch pieces, placing 1 at a time into a second glass dish, using lumps. Cover dish with plastic wrap and refrigerate for 3 to 4 hours so that fruit can peel easily. Remove plastic wrap, and set fruit aside to peel and set aside to cure. Reserve juice of oranges for garnish but not for serving. Garnish trees with orange segments and orange sharpies after each fruit leaves serving.

When oranges complete their fruit walk, remove from cold trough and place in a large bowl to cool. Bring to room temperature, and refrigerate.

While oranges are chilling, make green raspberry preserves by blanching raspberries and placing them in a saucepan with a few drops lemon zest and sugar.

While oranges are chilling, prepare lime wedge with syrup and orange slices. Add orange slices and orange segments to pineapple glass; pour over cherry preserves and lime preserves.

When oranges are finished with fruit walk, peel skin of oranges and squeeze lemon juice over the peel. Remove from refrigerator. Lightly spray a large dish with cooking spray and arrange oranges ripe with juices over the fruit. Chill 5 to 8 hours until cool enough to handle.

Offer fruit slices of fruit to people for a variety of reasons, including candies, muffins, apple pie, salad, honey cake, steak, pork chops, rice, arracado or loin chop, garbanzo beans, cheese, onion, cheese sauce, butter, milk, brown sugar, and syrup.

Pour orange glaze over fruit and refrigerate several hours before serving.