HOT FRUIT SALAD

1 (25 ounce) jar chunky applesauce
1 (21 ounce) can cherry pie filling
1 (20 ounce) can pineapple chunks, undrained
1 (15 1/4 ounce) can sliced peaches, undrained
1 (15 1/4 ounce) can apricot halves, undrained
1 (11 or 15 ounce) can mandarin oranges, undrained
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

Place the applesauce, cherry pie filling, pineapple, peaches, apricots and mandarin oranges in a 5-quart slow cooker and heat gently on low setting.

Combine brown sugar and cinnamon; sprinkle over fruit mixture.

Cover and cook on low for 3 to 4 hours.

Makes 16 servings
Source: America's Best Church Supper Recipes