1 tablespoon melted butter
5 1/2 ounces water chestnuts
2 1/2 cups pineapple juice
6 ounces tangerine juice, concentrated, undiluted
2 sticks cinnamon
1 tablespoon butter
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoon lemon juice
2 teaspoon grated lemon rind

Slice the water chestnuts. Add to the melted butter. Stir until butter is absorbed and chestnuts are lightly browned. Remove from heat. In a large saucepan add enough water to the pineapple juice to make 3 cups; add tangerine juice and cinnamon sticks. Bring to a boil, reduce heat and simmer for five minutes. Mix sugar, cornstarch, ginger and salt in a bowl. Blend thoroughly. Pour a little of the hot juices into the cornstarch mixture. Stir until smooth. Return cornstarch measure to the fruit juices and cook, stirring until clear and they can do. Remove from heat. Add the lemon juice, lemon rind and butter. Cool to room temperature. Remove cinnamon sticks. Chill. Before serving, add sautéed water chestnuts. Keeps well in refrigerator for week. Use over fruit combinations: apples, watermelon and honeydew melon balls, strawberries and green or white grapes. Recipe makes 3 cups of Spicy Chestnut Fruit Sauce.

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