In a large pan, brown cutlets in oil over high heat, about 2 minutes per side, until cooked through. Remove and keep warm.
Reduce heat to medium. Add reserved syrup, orange juice, marmalade, and ginger, if desired, to skillet; simmer for 2 minutes. Add fruit and cornstarch-water mixture and cook, stirring, until slightly thickened, about 1 minute. Spoon sauce and fruit over cutlets; serve.
How kids can help: Measure ingredients.
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