Combine the fruit, water, sugar, salt and cinnamon in a saucepan. Bring to a boil and cook over low heat 15 minutes. Force through a food mill. Mix the cornstarch with a little water and stir into the fruit mixture. Cook over low heat 10 minutes, stirring frequently. Chill and garnish with sour cream. Serves 6. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comiskey JPMD44A on 03-09-1995 Recipe by: Jennie Grossinger - "The Art Of Jewish Posted to JEWISH-FOOD digest by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (538g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (15%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.6mg||2 %|
|Sodium 23.3mg||1 %|
|Potassium 79.3mg||2 %|
|Total Carbohydrate 30g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 29g|
|Protein 0.5g||1 %|
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Calories per serving: 136
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