SC - fruit soup

[Butterfield, Margaret]

This is a lot different from the one I have.

> -----Original Message-----
> From:	Stephen and Stephanie Dale [SMTP:sdale at mx00.us.hsanet.net]
> Sent:	Thursday, April 22, 1999 3:46 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	SC - fruit soup
> 
> I have a recipe for fruit soup, purloined from an ex-roommate a few years
> back. Apparently there is no set recipe for fruit soup because you use
> whatever fruit is in season. This recipe uses mostly canned fruit, with
> six
> fresh fruits.
> 
> 2 gal ginger ale
> 2 gal white wine
> 1 qt triple sec
> 1 pt grenadine
> 1 qt creme de cassis or blackberry brandy
> 1 qt hazelnut liqueur
> 2 qt vodka
> 1 pt frozen orange juice
> 
> now for the fruit:
> 1 lb dates, pitted
> 1 lb dried apricots, pitted
> 1 lb white raisins
> 2 lb canned pears in light syrup
> 2lb canned peaches in light syrup
> 2 lb canned pineapple chunks
> 1 lb cherries w/o stems (bottled)
> 4 apples, cut up
> 1 cantelope, cut up
> 1 honeydew, cut up
> 3 more fresh fruits (1/2 to 2 lbs each)
> 
> The notes state that fruit soup is derived from a biblical fruit composte,
> so the different fruits should number 13 after the apostles.
> Soak the dried fruits in white wine. Add orange juice and stir. Add
> apples,
> peaches, pears, pineapples and cherries, including the juice. Then add the
> melons and the fresh fruits. Next, put in the grenadine, liqueurs, and
> ginger ale, mixing in the vodka to taste. Allow to stand and soak at least
> overnight. This makes 5 1/2 gallons of liquid with 15 pounds of fruit.
> 
> Aislinn Columba of Carlisle
> 
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