Recipe by Sydney Mike
Not a lot of people seem to be using the ol' standard canned fruit cocktail, but here's a tasty sauce that was found in the 1967 cookbook 'so good with FRUIT' from Better Homes and Gardens. Preparation time does not include the time it takes to chill.
Top Review by weekend cooker
We enjoyed this, as we had it by itself. It made a nice lunch for the 4 of us. I did use the pecans, and had a couple small spoonfuls of walnuts leftover so I added them too. I have changed my rating system, and definately will try again as posted. Made for PRMR tag.
- 2 (15 ounce) cans fruit cocktail
- 1⁄4 cup granulated sugar
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 cup water
- 1 (3 ounce) can frozen orange juice concentrate, thawed
- 1⁄4 cup pecans, coarsly chopped