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Swedish Fruit Soup

By: Dolores Bean  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 47 people have saved this

Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

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Original Recipe Yield 6 servings
 

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 (20 ounce) can pineapple chunks, drained
  • 1 (11 ounce) can mandarin oranges, drained
  • 1 (10 ounce) package frozen sweetened strawberries, thawed, undrained
  • 1/3 cup maraschino cherry juice or grenadine syrup (optional)
  • 1/8 teaspoon salt

Directions

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2009 by Robyn 
Delightful soup, hot or cold, and fantastic the day after over toast! MORE

 
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