var sid = 454; var aid = 3;
20 oz. can pineapple chunks
16 oz. can pear halves
15 oz. can mandarin oranges
1 T. lemon juice
3 cinnamon sticks, broken
3 sprigs fresh rosemary, or 1 T. dried
4 whole cloves
Drain canned fruit, reserving liquid. Tie spices in cheesecloth to discard later.
Combine liquid with spices and bring to boil. Simmer uncovered 3 to 4 minutes. Pour over fruit and refrigerate overnight. Remove spices before serving.
Options: Add apples, bananas, or grapes to expand the salad.
Howard Lake-Waverly Herald & Winsted-Lester Prairie Journal
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