1 seedless orange, peeled, thinly sliced, then quartered
1 to 2 cups applesauce
1 cup orange juice or water as needed
Slowly bring raisins, prunes, cinnamon sticks, cloves, water, and tapioca to a boil, stirring occasionally. Cook gently until tapioca is transparent. Add sugar, orange slices, and applesauce. Add orange juice or water to thin the soup. Serve warm or chilled in bowls. Also delicious over sponge cake or ice cream.
Served as dessert every Christmas Eve at our home, this recipe came from Norway in 1913 when my husband's parents arrived in this country. Any combination of dried fruits may be used, and every year my recipe changes. This is the basic recipe.
(Editor's Note: Whole cinnamon and cloves may be tied first into a cheesecloth bag, then removed before serving.)
Our thanks go to Sylvia Wright and Rich Roth for their expertise in recipe judging and testing.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.