Publisher Photo
Publisher Photo
The flavor of ginger steals the show in this fruit-filled topping that Heidi Wilcox serves warm over ice cream. The Lapeer, Michigan subscriber uses orange marmalade and canned fruit to streamline preparation.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 can (11 ounces) mandarin oranges
  • 1 tablespoon cornstarch
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup orange marmalade
  • 1/2 teaspoon ground ginger
  • Vanilla ice cream

Directions

Drain oranges, reserving 1/4 cup juice; set oranges aside. In a saucepan, combine cornstarch and reserved juice until smooth. Add the pineapple, marmalade and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in oranges. Serve over ice cream. Yield: 4 servings.
Originally published as Ginger Fruit Sundaes in Quick Cooking July/August 2003, p11

Nutritional Facts

1 cup: 188 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 50g carbohydrate (45g sugars, 1g fiber), 1g protein.

  • 1 can (11 ounces) mandarin oranges
  • 1 tablespoon cornstarch
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/2 cup orange marmalade
  • 1/2 teaspoon ground ginger
  • Vanilla ice cream
  1. Drain oranges, reserving 1/4 cup juice; set oranges aside. In a saucepan, combine cornstarch and reserved juice until smooth. Add the pineapple, marmalade and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in oranges. Serve over ice cream. Yield: 4 servings.
Originally published as Ginger Fruit Sundaes in Quick Cooking July/August 2003, p11

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