Sauce -- Fruit Sauce for Pork Tenderloin

1 – 8 oz can apricot halves (cut into thirds)
1 – 8 oz can of mandarin oranges
1 – 8 oz can crushed pineapples
1 ½ tsp grated lemon rind
¼ c amaretto
2 tbsp cornstarch dissolved into 1/3 c cold water
¼ c brown sugar
1 tbsp tomato paste


Pour juices from fruit (including tomato paste) in large saucepan; add cornstarch water, brown sugar, lemon peel, and fruit. Bring to a boil, stirring until clear and slightly thickened. Add amaretto and stir.