Norwegian Fruit Soup
|Large dried prunes||1 Cup (16 tbs)|
|Dried apricots||1 Cup (16 tbs)|
|Seedless raisins||3⁄4 Cup (12 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Cold water||3 Cup (48 tbs)|
|Cinnamon stick||1 Inch|
|Lemon||1 , partially squeezed|
|Apple||1 Large, chopped|
|Orange||1⁄2 , chopped|
|Unsweetened pineapple slices/One 1/2 cup crushed pineapple||4 , cut into pieces|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Cup (64 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Cold water||2 Tablespoon|
In large, heavy saucepan or kettle, combine the dried fruits and three cups of cold water.
Add cinnamon stick and stud partially squeezed lemon (used for juice in recipe) with whole cloves and add to dried fruits in kettle.
Place over medium heat and simmer for 20 minutes.
Add chopped apple, orange, and pineapple to cooked fruits.
Stir in honey, lemon juice and salt.
Add remaining four cups cold water and continue to simmer for 15 minutes longer.
Dissolve cornstarch in two tablespoons cold water; add to fruit mixture and cook until slightly thickened, stirring constantly.