Fruit Sparkle Sauce

"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."
 
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photo by kiwidutch photo by kiwidutch
photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
10mins
Ingredients:
7
Yields:
3 1/2 cups
Serves:
14
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ingredients

  • 2 (15 ounce) cans fruit cocktail
  • 14 cup granulated sugar
  • 1 tablespoon cornstarch
  • 14 teaspoon salt
  • 14 cup water
  • 1 (3 ounce) can frozen orange juice concentrate, thawed
  • 14 cup pecans, coarsly chopped
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directions

  • Drain fruit cocktail, reserving syrup.
  • In saucepan, combine sugar, cornstarch & salt.
  • Blend in water, then add syrup & juice concentrate.
  • Cook & stir until mixture thickens & boils.
  • Add fruit, then chill.
  • Stir in pecans before serving over ice cream.

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Reviews

  1. 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. cupboard ingredient ready, this is a wonderful treat over ice cream or even alone. Thanks for sharing.
     
  3. Basic.. yes, a bit 70's... yes. great.. YES, I really enjoyed this simple fruity treat. I photographed it without the pecans (I forgot and left them in the cupboard) I will have to add another photo later with them in. I'm not a huge icecream eater so enjoyed mine over simple pears simmered in syrup and cinnamon.. yes it would be nice over icecream too. Please see my rating system: 4 stars for a recipe that I would not hestiate to make again, easy store cupboard ingredients and great taste. Thanks!
     
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