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Cooked Fruit Salad Dressing

By: Caroline Butcher

"My mother handed this recipe down to me, and it has never failed to receive raves from my guests, especially the men. They enjoy it so much that they always put huge servings on their salads, so I rarely have leftovers!"

Rate/Review | Read Reviews (11)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (20 ounce) can pineapple chunks
2/3 cup sugar
1 tablespoon cornstarch
1/2 cup orange juice
3 tablespoons lemon juice
1 egg, beaten
1/2 teaspoon butter or margarine

Directions

Drain pineapple, reserving the juice. Set pineapple aside for salad. In a saucepan, combine sugar and cornstarch. Stir in the pineapple juice, orange juice and lemon juice. Add egg, mix well. Cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir in butter. Cover and chill. Serve over a mixture of fresh or canned fruit.