1-20 oz can pineapple chunks
1/2 C sugar
2 Tbsp cornstarch
1 Tbsp lemon juice
1 orange (skin only)
1 large red apple
1 large yellow apple
1 C seedless grapes, green or red
1-11 oz can Mandarin oranges
Drain pineapple, reserving juice. Combine pineapple juice, sugar, cornstarch and lemon juice in a 2 quart sauce pan. Grate skin of 1 orange and add rind gratings to sauce pan. Cook over medium heat, stirring constantly. Set aside.
Core and dice apples. Slice banana, remove grapes from stems, drain mandarin oranges. Combine all fruit in a 3 quart large glass bowl. Pour hot glaze over fruit, toss gently.
Servings: 6Submitted by Becky Anderson
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