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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch. Ingredients:
4 cups cranberry-apple juice |
1/4 cup quick-cooking tapioca |
1 medium lemon, thinly sliced |
6 whole cloves |
1/4 teaspoon ground nutmeg |
1 can (20 ounces) pineapple chunks, drained |
1 can (11 ounces) mandarin oranges, drained |
1 package (10 ounces) frozen sweetened sliced strawberries, thawed |
1/3 cup maraschino cherry juice or grenadine syrup, optional |
1/8 teaspoon salt |
Directions:
1. In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours. Yield: 6-8 servings.
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