All American Berries and Cream

1/2 c. apple jelly
1 1/2 c. fresh blueberries
4 c. fresh strawberries
1 c. whipping cream
2 tbsp. sugar
1/2 tsp. finely shredded orange peel
1/2 tsp. vanilla
1/2 c. sour cream

In a small saucepan cook and stir apple jelly over medium heat until melted; cool. Toss blueberries with 1/2 of jelly. On a large rectangular platter (9 x 13 inch). Arrange blueberries in upper left hand corner in a square. Place strawberries, stem side down in horizontal rows (resembling a flag), leaving 1 inch between each row for whipped cream filling. With a pastry brush, brush strawberries with remaining jelly. For the whipped cream filling, in a chilled mixing bowl, combine whipping cream, sugar, shredded orange peel and vanilla. Beat with chilled beaters of an electric mixer until soft peaks form. Fold in sour cream. Place filling in a pastry bag filled with a large grooved tip. Pipe the whipped cream filling in rows between the strawberries. Chill.

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