Spiced fruit cup
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | ORANGES FRESH |
| 4 | pounds | APPLE FRESH |
| 20¼ | pounds | FRUIT COCKTAIL #10 |
| 12 | ounces | SUGAR; BROWN, 2 LB |
| 2 | teaspoons | NUTMEG GROUND |
| 1 | teaspoon | CINNAMON GROUND 1 LB CN |
Directions
1. USE 13 LB 8 OZ (1½ GAL-2-NO⅒ CN) FRUIT COCKTAIL. DRAIN.
2. COMBINE JUICE WITH 1 TSP GROUND CINNAMON, 2 TSP GROUND NUTMEG AND 12 OZ (1 ⅔ CUPS) PACKED BROWN SUGAR.
3. BRING TO A BOIL; REDUCE HEAT; SIMMER 5 MINUTES.
4. CHILL.
5. USE 4 LB FRESH EATING APPLES, DICED, UNPARED (4 LB 12 OZ A.P.-12 APPLES)
AND 5 LB (3 ⅓ QT) FRESH ORANGES, PEELED, CUT INTO ¾" PIECES (7 LB 1 OZ A.P.-26 ORANGES). COMBINE FRUIT COCKTAIL, APLLES AND ORANGES.
6. POUR CHILLED SYRUP OVER FRUITS; MIX LIGHTLY.
Recipe Number: J00606
SERVING SIZE: ½ CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .