Yield: 10 servings.
1 cup apple juice
1 cup orange juice
2 tablespoons fresh lemon juice
½ teaspoon grated orange zest
2 cinnamon sticks
2 whole cloves
2 Honeycrisp apples, cored and chopped
2 ripe peaches, peeled, pitted, and cut into 1-inch pieces
1 cup white seedless grapes, halved lengthwise
1 cup fresh cherries, pitted
1 ripe pear, peeled, cored, and chopped
1 (15-ounce) can mandarin oranges, drained
In a medium saucepan, combine fruit juices, orange zest, cinnamon sticks, and cloves. Heat to boiling and then simmer, uncovered, for 10 minutes.
Cool to room temperature.
In a large serving bowl, combine apples, peaches, grapes, cherries, pear, and mandarin oranges. Remove cinnamon sticks and cloves from juice mixture, and pour over fruit. Chill 2 hours before serving.
print it
Across the globe from Vietnam, effects of the war reverberate through the state, where social and political perspectives are shifting quickly and dramatically.
These places are the stewards of some very special items: Doc Watson’s first recording, the desk Virginia Woolf used to redefine the novel, and Elisha Mitchell’s pocket watch are just some of the cherished pieces that teach us about our state’s history and the people who preserve it.
From burgers to comfort food to elegant entrées, the range of plant-based dining in North Carolina is growing. Restaurants on this list are exclusively vegetarian and/or vegan.
