Fruitcake Sauce

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1/2 c. candied pineapple

1/2 c. candied cherries

1 c. raisins

2 c. brown sugar

1/2 c. cream

2 T. flour pinch salt

1 c. pecans (packaged separately)

Heat everything except pecans to boiling and boil 2 or 3 minutes. Reheat to serve over warm gingerbread, adding pecans at the last.

See the full article in the January 1983 issue.

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