MANGO BERRY SALAD WITH GINGER GLAZE
Steps:
- In a small bowl, whisk together water, preserves and ginger; mash any large pieces of apricot with a fork. Pour mixture into a small saucepan and bring to a boil. Cook, whisking occasionally, until mixture is syrupy, about 6 to 7 minutes. Remove from heat and cool to room temperature. Combine mango and blueberries in a large bowl; drizzle with syrup and toss well. Garnish with raspberries and serve. Yields about 1 cup per serving.
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