Four Fruit Compote
1 (20 oz.) can pineapple chunks
½ cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1/3 cup orange juice
1 can mandarin oranges, drained
2 yellow apples, unpeeled and cut into pieces
2 red apples, unpeeled and cut into pieces
1 cup red grapes
Drain pineapple chunks, reserving ¾ cup juice. In a saucepan combine sugar and cornstarch.
Add reserved pineapple juice, lemon juice, and orange juice. Cook and stir over medium heat until thick and bubbly. Cook one minute longer. Remove from heat and set aside. In a bowl combine pineapple chunks, mandarin oranges, apples, bananas, and grapes. Pour warm sauce over the fruit. Stir gently to coat. Cover and refrigerate.