Christmas Soup

Name: Christmas Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings (3 quarts).
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

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

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.
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.