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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Entertaining is a big part of a military wife's lifemy husband was a career Army manso my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. We're now retired here in the Utah Rockies. Both of our sons are grown. Ingredients:
1 can (12 ounces) frozen orange juice concentrate, thawed |
1-1/2 cups sugar |
1 cinnamon stick (2 inches) |
6 whole cloves |
1/4 cup cornstarch |
2 tablespoons lemon juice |
2 cups sliced fresh strawberries |
2 medium bananas, sliced |
2 cups halved green grapes |
Directions:
1. In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes.
2. Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice.
3. Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit. Yield: 8-10 servings (about 2-1/2 quarts).
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