Fruit Soup - cooking recipe

Ingredients

1 c. coarsely cup up dried apricots, peaches or pears
1 c. coarsely cut up pitted prunes
1 c. golden or dark raisins
3 qt. water
2 (3-inch) cinnamon sticks
1/2 c. sugar
1 medium tart apple, peeled, cored and sliced
1/2 c. quick cooking tapioca
1 (16 oz.) can pitted sweet cherries
1/2 c. orange juice
2 Tbsp. lemon juice
1 c. white or purple grape juice

Preparation

In a 6-quart Dutch oven, soak apricots, prunes and raisins in water for 3 hours.
Add cinnamon sticks and sugar.
Over high heat, bring to a boil.
Reduce heat to low; cover and simmer 1 hour.
Stir in apple and tapioca.
Cover.
Cook, stirring occasionally, 10 to 15 minutes or more, until tapioca is clear. Remove from heat.
Stir in undrained cherries and grape, orange or lemon juices until well blended.
Remove cinnamon sticks.
Serve hot or cold.
Makes about 16 (1 cup) servings.