Spicy Prune Soup
1 pound of un-pitted prunes
1 1/2 cups pound raisins
2 cinnamon sticks
6 cups water
1 cup dried apricots
8 1/2-ounce can of unsweetened cherries
3 1/2 tablespoons quick cooking tapioca
1/4 cup sugar
In a heavy saucepan, mix prunes, raisins, cinnamon sticks, and water, bringing to a boil. Reduce heat and simmer 30 minutes. Add apricots, cooking 10 minutes. Pour off liquid into another saucepan. To that liquid, add cherry juice. Add tapioca and sugar, cooking on medium heat until tapioca is clear, about 30 minutes. Add the thickened juice and tapioca to first fruit mixture, stirring to blend. This can be served warm or cold.