1 (1 lb. 14 oz.) can fruit cocktail
1/4 c. sugar
1 tbsp. cornstarch
1/4 tsp. salt
1/4 c. water
1/2 of 6 oz. can (1/3 c.) frozen orange juice concentrate, thawed
1/4 c. coarsely chopped pecans

Drain fruit cocktail, reserving syrup. In a saucepan, combine sugar, cornstarch and salt; blend in water. Add syrup and concentrate. Cook and stir until mixture is thickened and boiling. Add fruit; chill. Stir in pecans. Serve over vanilla ice cream.