Prep 0 mins
Cook 10 mins
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.
- 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
- 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.
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.
cupboard ingredient ready, this is a wonderful treat over ice cream or even alone. Thanks for sharing.
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!