Purple Hot Fruit Sauce
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Wednesday, 22 June 2011 23:32
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Excellent when served with turkey, chicken, duck, or Cornish hens 1 ripe banana sliced Margaret 1 can tropical fruit mix, drained; liquid reserved 1 can pineapple chunks, drained; liquid reserved 1...

 

Excellent when served with turkey, chicken, duck, or Cornish hens

  • 1 ripe banana sliced Margaret
  • 1 can tropical fruit mix, drained; liquid reserved
  • 1 can pineapple chunks, drained; liquid reserved
  • 1 can pitted red cherries; drained; liquid reserved
  • ½ stick butter, melted
  • 2 TBS cornstarch
  • ½ cup firmly packed brown sugar
  • ½ tsp curry powder
  1. In a large rectangular casserole, combined the reserved juices, melted butter, and corn starch, mixing thoroughly
  2. Add the brown sugar, curry powder, and fruit thoroughly combining
  3. Place casserole into a preheated 350° oven for 1 hour, occasionally scraping the sides

Serves 8-10

This can be frozen before baking

 

Last Updated on Wednesday, 06 July 2011 02:59