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Wonderful sundae topping 1/2 lb. lightly salted butter 1/2 lb. light brown sugar 1/2 lb. dark brown sugar 3 Tbsps. ground cinnamon 3 3/4 cups orange juice 2 20-oz. cans sliced cling peaches in syrup 2 lbs. hulled fresh or frozen strawberries 2 16-oz. pkgs. frozen fruit medley 6 bananas, cut up 1/2 cup cornstarch 3 Tbsps. vanilla Melt butter in large saucepan over medium heat. Add sugars and cinnamon. Cook, stirring, until mixture bubbles. Add 2 1/2 cups orange juice, peaches, strawberries, fruit medley and bananas. Bring to a boil, stirring occasionally, then reduce heat to medium. Dissolve cornstarch in orange juice. Drain out fruit solids from mixture and add cornstarch mixture to liquids. Bring to second boil. Add vanilla. Serve over French vanilla ice cream or other flavors. Makes about 2 quarts sauce.
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