Homemade Fruit Cocktail Food

FRESH FRUIT COCKTAIL

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.

HOMEMADE FRUIT COCKTAIL

Steps:

• In heavy saucepan, heat sugar, water, lime juice and basil over high heat, stirring occasionally, until sugar is dissolved. Remove from heat; discard basil sprig.
• In large glass bowl, mix nectarines, peaches, cherries and pineapple. Pour sugar syrup over fruit; stir to coat. Refrigerate until chilled, at least 1 hour.

FRUIT COCKTAIL BARS

Steps:

• Bars:.
• Beat eggs and sugar. Add the rest of ingredients and mix well.
• Spread in greased,13x9 pan.
• Sprinkle batter with the walnuts and 1 1/2 cup coconut.
• Bake at 350 degrees for 30 minutes.
• Glaze:.
• Mix all the glaze ingredients together in a small saucepan, boil 2 minutes.
• Remove from heat and pour over the still warm bars.

FRUIT "COCKTAIL"

Steps:

• Drain the fruit cocktail and reserve the syrup. Put the fruit into a bowl, pour the whiskey over and refrigerate for at least 1 hour, or overnight. In a pitcher, combine the reserved syrup with the nectars and refrigerate.
• Combine the fruit and whiskey mixture with the nectars mixture. Pour into glasses filled with ice and serve.

FRUIT-COCKTAIL GELATIN CUPS

Steps:

• If using a vanilla bean, split in half and scrape seeds out. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat and simmer.
• Drop in the pear and pineapple and poach for 4 minutes. Remove with a slotted spoon and set aside.
• Drop in peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside.
• Drop in grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in cherries, and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last.
• When you have finished, put all of the fruit back in the syrup and set aside to cool down. Once cool strain the fruit and reserve. The syrup can be saved for another use.
• Mango may be added raw.
• Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice. Set aside.
• In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve.
• Stir in the reserved fruits and pour into 6-ounce footed cups. Chill several hours until set.

FRUIT COCKTAIL DELIGHT

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.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.