Four Fruit Compote (makes a lot!)

20 oz. can pineapple chunks

½ c. sugar

2 Tbsp. cornstarch

1/3 c. orange juice

1 Tbsp. lemon juice

11 oz. can mandarin oranges, drained

3-4 unpeeled apples, chopped

2-3 bananas, sliced



Drain pineapple, reserving ¾ cup juice. In saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice, and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir one minute longer. Remove from heat and set aside. In large bowl, combine pineapple chunks, oranges, apples, and bananas. Pour warm sauce over fruit; stir gently to coat. Cover and refrigerate until serving.
(courtesy Rebecca Navokovich)