Fruit Sauce

Ingredients

1 can (30 ounce) fruit cocktail
2 tablespoons cornstarch
2 tablespoons cold water
1 teaspoon grated lemon peel

Preparation

Drain fruit cocktail, reserving syrup. Heat syrup to boiling. Dissolve cornstarch in cold water and add to hot syrup. Cook, stirring constantly, until thickened. Reduce heat and cook about 15 minutes. Remove from heat; fold in grated lemon peel and drained fruit cocktail.

Yield: 3 1/2 cups

Notes:

Serve over Roberts Ice Cream, cake or pudding.