1/3-3/4 c. quick cooking tapioca
2 qt. water
1 can prunes, pitted
1/2 c. light & dark raisins
1 c. dried apricots
1/2 tsp. salt
2 sticks cinnamon, broken
Juice of 1 lemon
1 can pitted Bing cherries with juice
1 c. sugar
1 pt. grape juice
1 pt. red wine

Soak tapioca overnight in 2 quarts water. Add prunes, raisins, apricots, cinnamon sticks and salt. Bring to a boil. Reduce heat to a simmer; cover and cook until tapioca is clear, stirring occasionally. Add lemon juice, cherries, sugar, grape juice and wine. Bring to a boil and remove from heat. Serve hot or cold.