Ingredients

• 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

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Instructions

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.