Mixed Fruit Soup
- Pit prunes, if necessary, and cut up any large pieces of fruit. In a medium saucepan combine mixed dried fruit, water, dried cherries or dried cranberries, raisins, and cinnamon. Bring to boiling. Reduce heat and simmer, covered, for 10 minutes.
- Meanwhile, stir together white grape juice, tapioca, and nutmeg; let stand for 5 minutes. Stir tapioca mixture into cooked fruit mixture along with jelly. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes, stirring occasionally. Remove stick cinnamon.
- Serve warm or chilled. Makes 4 or 5 servings.
From the Test Kitchen
Prepare soup. Cover and chill up to 24 hours. Serve chilled.
Nutrition Facts (Mixed Fruit Soup)
- Per serving:
- 196 kcal ,
- 12 mg sodium ,
- 50 g carb. ,
- 2 g pro.