Vintage Eats Recipe: 1976 Hot Spiced Fruit

If sugary treats threaten to disable your health restrictions or caloric goals this Christmas season, Hot Spiced Fruit is a good recipe to come to your rescue.

It is a wonderfully luscious combination of fruits with no or little sugar involved. Frozen berries which are plentiful throughout the year are often packed sugar-free.

Plus, it is what I call a ‘flexible’ recipe, i.e. ingredients can be altered with no change in flavor, appearance, or outcome. I changed several of the fruits from the original recipe below, using items on my pantry shelves, and still found it delicious.

Having made a variation of this recipe with curry powder last winter, I added ½ teaspoon of this curious seasoning for a little zing. Add more to suit your taste.

Then pull out neglected fancy dishes such as for sherbet or pudding and display your colorful, healthy dessert in them. A dollop of whipped cream on top with fruit pieces add sparkle. While I’m not vegetarian, this is a good recipe (minus the whipped cream) for those who follow that lifestyle.

With only a little cooking on the stove required, this recipe can be made in minutes, leaving you more time to rest, enjoy festivities and entertain! Merry Christmas!

This recipe was printed in the Bluffton Masonic Organizations Cookbook (Indiana 1976). I posted another recipe from this cookbook — yummy Apple Cake –in 2024. This is another seasonal culinary delight for this time of year. Check it out!

What are your favorite fruits to use in recipes? Do you create low-calorie desserts for you or other family members?

I hope you enjoy this recipe!

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1976 Hot Spiced Fruit

1 29-ounce can sliced peaches, drained, save juice

1 small can apricots, drained, save juice

1 can white grapes, drained, save juice (may use raw grapes, halved)

1 large can Mandarin oranges, drained, save juice

1 can pineapple chunks, drained, save juice

1 can of cherries or blueberries, drained, save juice (I use frozen berries)

Combine all fruits, except cherries or blueberries, into large bowl. Gently mix.

Combine all fruit juices (should equal 1-½ cups) in large saucepan.

Cook the juices on low while adding these spices:

½ teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon ginger

¼ cup cornstarch

¼ teaspoon allspice

½ teaspoon nutmeg

Stir continually on low heat with a whisk or spoon until the juices thicken and become a clear glaze. Don’t let it get too hot.

Pour glaze over drained fruit and serve in chafing dish. Be careful when pouring as the hot glaze could irritate skin.

Add cherries or blueberries just before serving.

Notes: I added 1/8 cup sugar to assuage the fruity tartness. Another addition could be canned pie filling, such as cherry – look for low-sugar varieties.

Yield: 10 ½-cup servings