When the days get short and the nights get chilly, fruit soup is one of our favorite supper menus! The best part, is that this recipe is so versatile. You can make it with homemade fruit juice, canned juice, or reconstituted concentrate. Choose your own favorite juice flavor, and find some canned, fresh, frozen or even dried fruit that makes a good combination, and you are ready to roll! I usually make this about 20 minutes before supper time and serve it immediately. If you want it more creamy, you can add a bit of soy milk or coconut milk or even soy or almond yogurt to it after it has cooked (I just put it on the table and let each person add their own to their bowl). Leftovers the next day will be thicker, so you can either reheat it for more soup, or serve it cold as a jam or fruit sauce for hot cereal, or use it as a topping for pancakes or waffles! The sky is the limit, so have fun!
Experiment with your favorite fruit and juice combinations and have fun! Keep in mind flavor and color variety. For juices, I have used apple, grape, white grape, mango, blueberry, and pomegranate. You can pretty much use anything! I don't recommend the more acidic juices like pineapple or orange, unless they are mixed with apple or one of the other juices to tone them down. For fruits I have used all different berries--fresh or frozen, raisins or other dried fruit, canned pears, mandarin oranges, and even fresh apples and grapes! The choice is yours--experiment and enjoy!
BRING fruit juice to a boil in a 4-quart kettle.
MIX cornstarch and water until it is dissolved.
ADD mixture to boiling juice, stirring quickly with a whisk while pouring.
COOK until juice is thick and clear looking--about 1-2 minutes.
ADD remaining ingredients.
STIR together until frozen fruit is thawed.
SERVE immediately with cornbread, popcorn, toast, or crackers.
Use leftovers as fruit sauce over pancakes, waffles, toast, or hot cereal.