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Easy Cherry Fruit Soup

Although my heritage is German, my husband's family is from Scandinavia. Fruit soups are common there, and I've been making them since the '50's. They are so convenientyou can make them ahead, then serve them warm or cold. We're retired, and we grow berries and do a lot of gardening—so Ido a lot of canning and preserving of all kinds. We also enjoy dancing and traveling.
  • Total Time
    Prep: 5 min. Bake: 1 hour
  • Makes
    6-8 servings

Ingredients

  • 1 can (21 ounces) cherry pie filling
  • 1 can (8 ounces) pineapple chunks in natural juices, undrained
  • 2 cups water
  • 2/3 cup chopped dried apricots
  • 1 cup pitted dried plums (prunes)
  • 1 tablespoon butter
  • 2 lemon slices
  • 1 teaspoon quick-cooking tapioca

Directions

  • In a 3-qt. casserole, combine all ingredients. Cover and bake at 325° for 1 hour. Serve warm.

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