- 1/2 cup cranberry juice cocktail
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1/4 teaspoon almond extract
- 3 cups cantaloupe cubes or balls
- 1 cup raspberries
- Mint leaves, optional
- In a saucepan, blend juice, sugar and cornstarch. Cook and stir over medium heat until mixture is thickened. Stir in extract. Cool.
- Just before serving, combine cantaloupe and raspberries in individual bowls. Top with cranberry sauce and a mint garnish if desired. Yield: 4-6 servings.
Originally published as Cantaloupe and Raspberry Melba in Country Woman July/August 1991, p37
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