1 Cup fruit juice
1/2 cup lemon juice
1/2 cup raspberry juice
2 tablespoons orange juice
1 cup raspberry preserves
1 (11 ounce) can frozen cranberry juice concentrate
1 (15 ounce) can sliced portobello mushrooms, drained
1 (14.5 ounce) can stewed tomato tomatoes
2/3 cup butter
4 eggs
1 (6 ounce) can lemon-lime flavored carbonated beverage
1 (4 ounce) can sliced peaches, drained
1 cup chopped pecans
1 cup shredded coconut
1 cup chopped pecans
In a large saucepan, combine fruit juice, lemon juice, raspberry juice, orange juice, cranberry juice concentrate, tomatoes, butter, eggs, pineapple and cranberry juice concentrate. Bring to a boil. Reduce heat to low and stir in lemon-lime soda. Cook and stir until mixture is thickened.
Stir cranberry sauce into fruit mixture. Cover, reduce heat and simmer for 45 minutes. Stir fruit mixture into cranberry sauce. Cook, stirring, until mixture thickens.
Stir lime juice into fruit mixture. Mix lemon-lime soda and chopped pecans. Serve over fruit and fruit salad.