Christmas Soup Recipe
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.
This recipe is:
Quick
12 Servings
Prep: 30 min. + chilling
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.
Yield: 12 servings (3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 248 calories, trace fat (trace
saturated fat), 0 cholesterol, 24 mg sodium, 64 g carbohydrate, 2 g
fiber, 2 g protein.
Christmas Soup published in Home-Style Soups, Salad and Sandwiches
Cookbook , p40
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