12 med. size prunes
1/4 c. raisins
1/4 c. currants
1/2 c. berry juice or berry jelly
1 cinnamon stick
1 slice orange
3 c. water
1 can fruit cocktail

Mix together all ingredients except the fruit cocktail. Cook until fruit is tender. Add fruit cocktail and reheat. If desired, the soup may be thickened by adding sago or a small amount of a mixture of cold water and cornstarch. Serve with a splash of sour cream or yogurt.