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Fall Fruit Soup

Makes: 6 servings
Serving size: 1 cup Yield: 6 cups
Prep 10 mins Cook 5 mins
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,
  • cal. (kcal) 174,
  • carb. (g) 45,
  • fiber (g) 3,
  • sugar (g) 40,
  • pro. (g) 1,
  • vit. A (IU) 146,
  • vit. C (mg) 47,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • sodium (mg) 13,
  • Potassium (mg) 194,
  • calcium (mg) 20,
  • iron (mg) 1,
  • Fruit () 3,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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