Gingered Berries With Angel Food Cake

Course : Fruits
Serves: 16
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1 1/2 cups frozen unsweetened raspberries -- thawed
1/4 cup orange juice
2 tablespoons granulated sugar
1 tablespoon fresh ginger -- grated
4 cups whole strawberries -- quartered
2 1/4 cups blueberries
1 package angel food cake -- 10 inch
1 bunch fresh mint leaves -- for garnish

Preparation / Directions:

In food processor or blender, puree raspberries. Push pureed raspberries through strainer; discard seeds. Return puree to food processor; add orange juice and sugar. Place ginger in a small piece of cheesecloth and squeeze out ginger juice over raspberry mixture. Pulse to combine. Place strawberries and blueberries in a large bowl and cover with raspberry mixture. Refrigerate covered for several hours. Cut cake into 16 equal pieces; place each on a plate. Top each piece with 3/4 cup berry mixture and garnish with mint.

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