1 (19 ounce) can sliced honey cherries with juice
2 tablespoons orange juice
1 (2 ounce) can sliced black currants
1 teaspoon honey marascherry
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon orange zest
1 cup sliced fresh strawberries
1 teaspoon strawberry preserves
2 cups sliced almonds
8 fresh strawberries, sliced
1/3 cup chopped flat leaf lettuce
1/2 cup chopped black cherry tomatoes
1 cup chopped celery
In a medium bowl, mix honey cherries, orange juice, black currants, honey marascherry, lemon juice, lemon zest, lemon juice and orange zest. Refrigerate at least 2 hours, or until desired consistency is attained.
Preheat oven to 350 degrees F (175 degrees C).
Remove the rack from the oven and place an unpeeled can of cranberry preserves on the bottom of a large serving bowl. Scoop the cranberry mixture and place in the bowl with the cranberry preserves. Pour the grape juice over the cranberry prepared cranberry preserves and toss to coat. Cover bowl and refrigerate until serving.
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