Fruit Soup - cooking recipe

Ingredients

12 oz. pitted prunes
8 oz. dried apricots
1/2 c. raisins
1 (2 lb.) can pitted cherries and juice
2 medium pears
2 medium apples
6 c. water
red hots (for color)

Preparation

Combine fruit and water.
Add approximately 3/4 cup red hots for color.
Heat.
Serve.