6 oz. can frozen orange juice concentrate, thawed
Ruby port wine
2 pts. strawberries, rinsed and hulled
1 c. heavy cream
2 tbsp. sugar

Empty orange juice concentrate into a bowl; add enough port to concentrate can to fill. Stir into orange juice. Halve small and medium strawberries; quarter large ones. Add to concentrate mixture. Cover and chill for 1-2 hours. Drain berries, reserving marinade and divide them among 8 dessert bowls, each holding at least one cup. Whip cream, adding the sugar until stiff; gradually and gently whip in reserved marinade; mixture will be custard sauce consistency. Pour over berries and serve at once. Makes 8 servings.