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New-Style Ambrosia

Jim Franco
Yield Makes 2 1/2 cups
This is a twist on a Southern holiday classic--all the flavors of ambrosia with a fresh and simple approach. You can use a combination of any dried fruit: figs, pears, plums, peaches, cranberries, raisins, currants. With so many to choose from, Sara suggests using fruits with different shapes and colors. You can make this up to 4 days in advance; chill in an airtight container until ready to use. Prep: 14 minutes, Cook: 13 minutes.


  • 1/2 cup dried tart cherries
  • 1/2 cup dried cranberries
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 cinnamon stick
  • 3 whole cloves
  • 1/4 cup orange zest
  • 1/3 cup fresh orange juice
  • 1 star anise (optional)
  • 2 navel oranges, sectioned
  • 2 blood oranges, sectioned
  • 2 clementines, sectioned
  • 2 tablespoons fresh lemon juice
  • Garnish: toasted coconut

How to Make It

  1. Combine first 9 ingredients and, if desired, star anise in a saucepan.

  2. Cook over medium heat, stirring occasionally, 8 minutes or until sugar dissolves. Reduce heat to a simmer, and cook 5 minutes or until fruit is plump.

  3. Place citrus sections in a large bowl. Pour lemon juice and fruit mixture over citrus, and let stand until slightly cooled. Garnish, if desired. Serve warm or cold and with ice cream or sorbet, if desired.