Japanese Fruitcake Filling Recipe

• 2/3 c. sugar
• 1/4 teaspoon salt
• 1/4 c. cornstarch
• 1 (1 pound 4 ounce) can crushed pineapple, liquid removed (reserve 3/4 c. syrup)
• 1 T butter
• 2 T grated orange rind
• 1/4 c. orange juice (from 1 orange)
• 2 T lemon juice
• 1 1/2 c. grated coconut (fresh or possibly packaged)
• 1/2 c. minced pecans

Directions