Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Scandinavian Fruit Soup




Source of Recipe


Internet


List of Ingredients




In a large kettle add:

3 cups apple cider
1 lemon, cut in half lengthwise and then sliced very thin
1 orange, cut same as lemon
1/2 cup golden raisins (or to taste)
2 sticks of cinnamon
1/2 tsp. cinnamon
1/2 tsp. allspice
Pinch of ground cloves

Simmer covered until rinds are soft (about 20 min.)
Then Add:

5 lbs sliced peaches
5 lbs sliced pears
16 oz. can or equivalent of frozen Door County Cherries (not juice)

Simmer another 15 minutes. This recipe makes a large amount. You could cut the recipe in half. Serve it warm or cold over rice pudding. Keeps at least a week in the fridge.



Recipe