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Recipes

December 11, 2012

Hot Fruit Salad

GREENVILLE — Hot Fruit Salad – Rose Marie Williamson

1 25-oz. jar chunk applesauce

1 21-oz. can cherry pie filling

1 20-oz. can pineapple chunks, undrained

1 15 1/4-oz. can sliced peaches, undrained

1 15 1/4-oz. can apricot halves, undrained

1 15-oz. can mandarin oranges, undrained

1/2 cup packed brown sugar

1 tsp. ground cinnamon

 

Place first six ingredients in a slow cooker and stir gently.

Combine brown sugar and cinnamon; sprinkle over first mixture.

Cover and cook on low for 3 - 4 hours.

Yields 16 servings, 3/4 cup each.

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