Swedish Fruit Soup Recipe

5 1 1
Publisher Photo

Swedish Fruit Soup Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 5 min. + standing Cook: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 5 min. + standing Cook: 20 min. + chilling

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 strawberries, thawed, undrained
  • 1/3 cup maraschino cherry juice or grenadine syrup, optional
  • 1/8 teaspoon salt

Directions

In a 3-qt. 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.
Originally published as Swedish Fruit Soup in Country Woman Christmas Annual 1999, p29

Nutritional Facts

1 cup: 160 calories, 0 fat (0 saturated fat), 0 cholesterol, 61mg sodium, 41g carbohydrate (32g sugars, 1g fiber), 1g protein.

  • 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 strawberries, thawed, undrained
  • 1/3 cup maraschino cherry juice or grenadine syrup, optional
  • 1/8 teaspoon salt
  1. In a 3-qt. 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.
Originally published as Swedish Fruit Soup in Country Woman Christmas Annual 1999, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSwedish Fruit Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Bleugerman User ID: 4133955 29701
Reviewed Sep. 7, 2013

"I grew up eating German Fruit soup. This is quite a bit different but still delicious. I will most definitely make this again."

Loading Image