Fruit Cocktail Canned Food

FRUIT COCKTAIL CANNED

Fruit Cocktail Canned image

From Dodge County Extension 1976. Always follow Ball canning methods. Very old recipe; no amounts given and instructions are sketchy.

Provided by Dienia B.

Categories < 60 Mins

Time 1h

Yield 6 pints

Number Of Ingredients 8

Ingredients

1 cup sugar
2 cups water
1 dozen peach
1 dozen pear
6 oranges
3 lbs grapes, seedless
2 cups pineapple tidbits
1/2 cup maraschino cherry

Steps:

Boil sugar and water 5 minutes for syrup.
Prepare fruit for canning.
Cut oranges in large pieces.
Cut grapes in half removing seeds, I already told you; see it is an old recipe.
Cut pineapple in small pieces; I already told you about tidbits.
Mix all together.
Pour into hot sterile jars.
Pour boiling syrup over fruit.
Seal tight.
Put back in boiling water.
Turn off heat and let stand 24 hours.

Nutrition Facts : Calories 491.6, Fat 1.3, SaturatedFat 0.2, Sodium 7.8, Carbohydrate 125.6, Fiber 10.5, Sugar 111.2, Protein 5.9

FRESH FRUIT COCKTAIL

Fresh Fruit Cocktail image

A spiced, no-sugar syrup bathes chunks of mixed fruit; you can substitute or add other seasonal varieties as desired.

Provided by Annacia

Categories Pineapple

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon grated orange zest or 1/2 teaspoon lemon zest
2 (3 inch) cinnamon sticks
2 Red Delicious apples, cored and chopped
1 1/2 cups chopped fresh pineapple
1 orange, peeled and sectioned
1/2 cup seedless grapes

Steps:

In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes.
Cool to room temperature.
In large serving bowl, combine apples, pineapple, orange, and grapes.
Remove cinnamon sticks from apple juice mixture and pour mixture over fruit.
Chill before serving.

Nutrition Facts : Calories 109.9, Fat 0.3, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 28.2, Fiber 2.9, Sugar 22.4, Protein 0.8

FRUIT COCKTAIL DELIGHT

Fruit Cocktail Delight image

I use convenient canned fruit cocktail and instant pudding to prepare this dessert. It makes a refreshing and pretty finale to any meal, especially when it's served in glass dishes. I sometimes garnish each serving with whipped cream and a cherry.-Bonnie Evans, Cameron, North Carolina

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

1 can (15 ounces) fruit cocktail, undrained
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup miniature marshmallows
Chopped nuts, optional

Steps:

In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 667mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

Fruit Cocktail Cake (from a Cake Mix) image

This delicious cake comes together fast, starting with a cake mix. I think the flavor is very subtle, and the cake is quite moist. The original recipe had a syrupy sweet icing on it, but I added the coconut/brown sugar on top instead, and I think it makes this a nice snacking cake. (*NOTE: I used a fruit cocktail I've found that has guava, mango, etc., and found the pieces a little large, so I chopped it up a bit before adding to mixture. The regular fruit cocktail with grapes, etc., should be fine w/o that)

Provided by newspapergal

Categories Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box yellow cake mix (I use the kind with pudding in the mix, Betty Crocker)
1 (16 ounce) can fruit cocktail, undrained
1 cup coconut, plus
1/2 cup coconut
2 eggs
1/2 cup brown sugar

Steps:

Preheat to 325*.
Combine cake mix, fruit cocktail with juices, 1 cup of coconut and eggs in a large mixer bowl.
Blend, then beat at medium speed for 2 minutes.
Pour batter into greased 9x13 pan, or two 8x8 pans.
Sprinkle batter evenly with remaining 1/2 cup of coconut, and then 1/2 cup of brown sugar.
Bake at 325* for 45 min (if 9x13 pan; about 30-35 min for two pans).
Serve warm or room temp; stays moist for several days.

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Fruit Cocktail Canned Food

FRUIT COCKTAIL CANNED

From Dodge County Extension 1976. Always follow Ball canning methods. Very old recipe; no amounts given and instructions are sketchy.

FRESH FRUIT COCKTAIL

A spiced, no-sugar syrup bathes chunks of mixed fruit; you can substitute or add other seasonal varieties as desired.

FRUIT COCKTAIL DELIGHT

I use convenient canned fruit cocktail and instant pudding to prepare this dessert. It makes a refreshing and pretty finale to any meal, especially when it's served in glass dishes. I sometimes garnish each serving with whipped cream and a cherry.-Bonnie Evans, Cameron, North Carolina

FRUIT COCKTAIL CAKE (FROM A CAKE MIX)

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