Recipe courtesy of Scott Campbell

Tropical Hawaiian Salsa

  • Level: Easy
  • Yield: 4 servings
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2 ounces cranberry-raspberry concentrate

4 ounces orange juice

2 ounces pink lemonade concentrate

1-ounce white vinegar

3 ounces seedless green grapes, cut in halves

2 nectarines, pitted and sliced

2 oranges, cut in sections

12 leaves fresh basil


  1. 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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