Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe is from a 1989 Garden Club fundraising cookbook.

Ingredients Nutrition

Directions

  1. Combine prunes and enough water to cover in a large saucepan, boil until soft. Drain, reserving prune juice.
  2. Snip prunes from pits; set aside.
  3. Add enough grape juice to prune juice to make four and one-half cups.
  4. Heat fruit juices and add prunes, raisins, lemon and sugar. Add cinnamon and salt; cook for several minutes.
  5. Stir in tapioca slowly, making sure grains remain separate.
  6. Cook, stirring constantly until tapioca is clear.
  7. Serve hot or cold.

Reviews

(1)
Most Helpful

Easy preparation & a nice tasting soup! This was just for myself, so I enjoyed it both hot & cold, but prefer it cold! Used pitted prunes, golden raisins & one large, not terribly tart lemon for a great tasting soup! Thanks for sharing! [Tagged, made & reviewed in Stone Soup: A Cooking Game]

Sydney Mike March 13, 2008

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