Recipe courtesy of Scott Campbell
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Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a saucepan heat the cranberry-raspberry concentrate, orange juice, pink lemonade concentrate and the white vinegar. Finish the sauce by poaching the fruit in the sauce for 2 or 3 minutes until fruit is soft but not overcooked. Add salt and pepper to taste and garnish with fresh basil.

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