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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In addition to serving it as a summertime meal, I put this traditional Mennonite soup on our Christmas lunch table along with an assortment of cold sandwiches and salads. Ingredients:
4 quarts plus 1/2 cup water, divided |
3 packages (8 ounces each) mixed dried fruit (4 cups) |
1 cup raisins |
1 cinnamon stick (3 inches) |
1-1/2 cups sugar |
6 tablespoons cornstarch |
1 package (3 ounces) cherry gelatin |
1 can (16 ounces) pitted tart cherries, undrained |
Directions:
1. In a Dutch oven or large soup kettle, bring 4 quarts water, dried fruit, raisins and cinnamon stick to a boil. Reduce heat; cover and simmer for 30 minutes or until fruit is tender.
2. Combine the sugar, cornstarch and remaining water. Gradually add to kettle until well blended. Bring to a boil; cook and stir for 2 minutes or until thickened, stirring constantly. Remove from heat; stir in gelatin until dissolved. Add cherries. Remove cinnamon stick. Chill. Yield: 12 servings (3 quarts).
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