Holiday Fruit Soup

This soup recipe, Holiday Fruit Soup, leans on granulated sugar, water and peach juice or nectar. It makes 8 servings and takes about 267 minutes.

• Yield 8 servings
• Ready in 267 minutes
• Prep 255 minutes
• Cook 12 minutes

Ingredients

• 1/2 cup granulated sugar
• 1 cup water
• 1 cup peach juice or nectar (like Kern's brand)
• 3 1/2 tablespoons minute or quick-cooking tapioca (not large or small pearl)
• 1 1/2 cups orange juice
• 2 cans (11-ounces each) mandarin oranges, undrained
• 1 quart bottled or canned sliced peaches (drained (cut the peaches into smaller chunks, if needed))
• 2 cups sliced strawberries
• 1 cup fresh raspberries
• 1 cup blueberries

Instructions

1. In a medium saucepan, combine the sugar, water, peach juice/nectar, and tapioca. Bring the mixture to a boil and cook for 12 minutes, stirring often. Remove from the heat and pour into a bowl or other container. Stir in the orange juice and cover the dish. Refrigerate for at least 4 hours until completely chilled or up to several days.
2. Stir in the mandarin oranges, sliced peaches, strawberries, raspberries and blueberries. Chill until ready to serve (no longer than an hour or so once the fresh fruit has been added).

Loosen a leftover bowl with a splash of water when you reheat it.