- make this recipe
- user reviews (0)
Fall Fruit Soup
Ingredients
-
1
cup cranberries (4 ounces)
-
1
medium pear, cored and cut into bite-size pieces
-
1
medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
-
3
plums, halved, pitted and cut into thin slices
-
3
cups cranberry-apple juice
-
1/4
cup packed brown sugar
-
1
tablespoon lemon juice
-
2
3-inch pieces stick cinnamon
Directions
1. In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks; discard.
2. Makes 6 servings (6 cups)
Nutrition Facts
(Fall Fruit Soup)
- Servings Per Recipe 6,
- Calories 174,
- Protein (gm) 1,
- Carbohydrate (gm) 45,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 40,
- Vitamin A (IU) 146,
- Vitamin C (mg) 47,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 13,
- Potassium (mg) 194,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Fruit () 3,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
