3 1/2 cups (27 - 29 oz.) of canned fruit cocktail
2 Tbsp. cornstarch
2 Tbsp. lemon juice
1 3" stick cinnamon
8 whole cloves
Drain syrup from fruit cocktail into saucepan. Blend sugar, cornstarch. Grate rind from orange, squeeze juice. (About 1/4 to 1/3 cup.) Combine ingredients except fruit. Cook and stir until mixture boils and thickens. Add fruit; heat. Serve hot on cake, vanilla pudding or ice cream. Makes 4 cups of sauce.