1 (15 ounce) can frozen orange juice concentrate
1 cup frozen orange juice concentrate
2 tablespoons lemon juice
1 1/2 teaspoons grated lemon zest
1/4 cup orange juice
3/4 cup margarine
1 cup white sugar
1 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1 (9 inch) prepared strawberry jelly-roll pie crust
In a small glass or plastic bowl, combine orange juice concentrate and orange juice concentrate. Refrigerate as you would fruit preserves before serving.
In a large glass or plastic tub, combine lemon juice and lemon zest. Heat, then pour into a heavy-duty metal bowl. Pour lemon juice mixture over fruit and fruit preserves. Cover and refrigerate as long as you would fruit preserves.
Stir margarine, sugar, lemon juice and cinnamon into lemon zest and orange juice mixture. Fold over and refrigerate as long as you would fruit preserves.
Microwave strawberry jelly-roll pie (with 1/2 cup margarine) in 10 minute increments, stirring until smooth and custard-like. When whipped cream starts to run, whip cream until stiff peaks form. Cut into small cubes.