 | | Directions |
- In a small sauce pan, mix cornstarch with a tablespoon of orange juice into a smooth paste. Add remaining orange juice and cook over medium heat, stirring frequently, until thickened - about 5 minutes. Stir in butter and set aside.
- Cut cantaloupe in half and scoop out seeds. Trim bottoms as needed so halves sit flat. Fill with berries and spoon sauce over. For best flavor, serve at room temperature.
|
|
|
Cook Time: 5 minutes
Servings: 2
|  | | Ingredients | | - | | 1 orange - juiced or 2 tablespoons frozen orange juice concentrate + 1/3 cup water |
| - | | 1 teaspoon cornstarch |
| - | | 1 teaspoon butter |
| - | | 1 ripe cantaloupe |
| - | | 1 pint blackberries |
| |
| |
