2 unpeeled oranges, sliced in 8 & seeded
1 (20 oz.) can pineapple chunks
1 (16 oz.) can sliced peaches
1 (20 oz.) can pear chunks
1 (16 oz.) can apricot halves
1 c. sugar
1/2 c. plus 1 tbsp. vinegar
3 sticks cinnamon
5 whole cloves
1 (3 oz.) pkg. cherry Jello

Cut orange slices in half. Place in a saucepan and cover with water. Simmer until rind is tender. Drain and set aside. Drain canned fruit well, reserving all pineapple juice and 1/2 of peach and apricot juice.

Combine reserved juices, sugar, vinegar, cinnamon, cloves and Jello. Simmer 30 minutes. Combine fruits, except oranges in a 9 cup container. Pour hot juice over all. Add oranges. Refrigerate 24 hours. This does not congeal, but the Jello keeps the juice from being too thin. Use this for brunch instead of hot fruit. Beautiful served in a large brandy snifter