Easy Cherry Fruit Soup Recipe

Easy Cherry Fruit Soup Recipe
Easy Cherry Fruit Soup Recipe photo by Taste of Home
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Easy Cherry Fruit Soup Recipe

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Although my heritage is German, my husband's family is from Scandinavia. Fruit soups are common there, and I've been making them since the '50's. They are so convenientyou can make them ahead, then serve them warm or cold. We're retired, and we grow berries and do a lot of gardening—so Ido a lot of canning and preserving of all kinds. We also enjoy dancing and traveling.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 5 min. Bake: 1 hour

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 can (8 ounces) pineapple chunks in natural juices, undrained
  • 2 cups water
  • 2/3 cup chopped dried apricots
  • 1 cup pitted prunes
  • 1 tablespoon butter or margarine
  • 2 lemon slices
  • 1 teaspoon quick-cooking tapioca

Directions

In a 3-qt. casserole, combine all ingredients. Cover and bake at 325° for 1 hour. Serve warm. Yield: 6-8 servings.
Originally published as Easy Cherry Fruit Soup in Country Woman March/April 1992, p31

  • 1 can (21 ounces) cherry pie filling
  • 1 can (8 ounces) pineapple chunks in natural juices, undrained
  • 2 cups water
  • 2/3 cup chopped dried apricots
  • 1 cup pitted prunes
  • 1 tablespoon butter or margarine
  • 2 lemon slices
  • 1 teaspoon quick-cooking tapioca
  1. In a 3-qt. casserole, combine all ingredients. Cover and bake at 325° for 1 hour. Serve warm. Yield: 6-8 servings.
Originally published as Easy Cherry Fruit Soup in Country Woman March/April 1992, p31

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