| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
|
10 |
Servings |
INGREDIENTS
| 1 |
cn |
(46 ounces) orange-flavor fruit punch |
| 6 |
|
Whole cloves |
| 1 |
|
Two-inch piece stick cinnamon |
| 4 |
tb |
Cornstarch |
| 2 |
tb |
Lemon juice |
| 1 |
pt |
(2 cups) fresh strawberries; washed, hulled, and halved |
| 2 |
|
Ripe bananas; peeled and sliced |
| 1 |
c |
Halved green grapes |
INSTRUCTIONS
1. Reserve 1/2 cup orange punch in a small cup. Pour remaining punch in a
large saucepan. Add cloves and cinnamon. Heat to boiling; reduce heat;
simmer 5 minutes.
2. Blend cornstarch into reserved punch to make a smooth paste. Stir into
hot punch mixture. Cook, stirring constantly, until mixture thickens and
bubbles 1 minute. Remove from heat; stir in lemon juice. Pour into a large
bowl; chill completely. Remove spices with a slotted spoon.
3. Just before serving, pour liquid into a large glass bowl; fold in
strawberries, bananas, and grapes. Ladle into small bowls or cups. Garnish
with fresh mint, if you wish.
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Dec 9,
1997
A Message from our Provider:
“Forbidden fruits create many jams”