Hot Cherry Salad


2 cans pitted dark cherries drained

1 lb can sliced peaches, drained

1 package dried apricots, maybe more

1 tablespoon grated orange peel

1 tablespoon grated lemon rind

1/2 cup orange juice

1/4 cup fresh lemon juice

3/4 cup light brown sugar


Combine all and pour into a 9x13" bakiing dish. Bake at 325 for 2 hours.
Can keep in fridge and reheat when serving.
May add more apricots to filil the dish. Also may add more orange juice, but not more sugar.


Notes: Recipe originally from Ann Arthur.