0 (0)


Fruit Cocktail With Red Wine and Ginger Syrup

Most of us know fruit cocktail as the little diced fruit that comes out of a can. You can probably name the ingredients with your eyes closed: colored cherries, green grapes, peaches, pears and pineapple. Fruit cocktail was always my ... Read more

Total time: 25 minutes plus 30 minutes chilling | Serves 6

Red wine and ginger syrup

  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 1/4 cups full-bodied red wine
  • 1/2 cinnamon stick
  • 5 tablespoons sugar
  • 1 vanilla bean, split lengthwise
  • 1/2 teaspoon grated ginger root

Step 1Place the lemon and orange zests, wine, cinnamon stick, sugar, vanilla bean and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until the liquid is reduced by half, 10 minutes. Remove the syrup from the heat. Discard the cinnamon stick and strain the syrup to remove the zest. Let the syrup cool.

Step 2This is a zesty syrup that tastes delicious even on its own. Add the syrup at serving time so you can enjoy the natural color of the fruit before the red syrup makes them blush.


  • 3 oranges
  • 2 cups strawberries
  • 1/4 pineapple
  • Sprigs of mint, for garnish

Step 1Using a sharp paring knife, peel and section the oranges, reserving the juice, removing the white pith and the membranes between the sections. Cut the sections in half and place in a large bowl. Add the juice to the syrup.

Step 2Hull and dice the strawberries into 1/2-inch pieces and add them to the bowl.

Step 3Peel and dice the pineapple into 1/2-inch or 3/4-inch pieces and add them to the bowl.

Step 4Chill the fruit for 30 minutes.

Step 5Divide the fruit among serving bowls and pour the syrup over the fruit at serving time. Garnish the fruit with the mint.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Nicole Rucker’s Key lime pie
Snowflake pretzel rods
Blueberry streusel coffee cake
Lemon-lime blueberry soda bread