Combine the fruit, water, sugar, salt and cinnamon in a saucepan. Bring to
a boil and cook over low heat 15 minutes. Force through a food mill. Mix
the cornstarch with a little water and stir into the fruit mixture. Cook
over low heat 10 minutes, stirring frequently. Chill and garnish with sour
cream. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie
Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995
Recipe by: Jennie Grossinger - "The Art Of Jewish
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998
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