1 c. pitted prunes
1 c. raisins
1 c. chopped peeled apples
1 tbsp. finely chopped orange peel
1 orange, peeled and cut up
4 c. water
1 tbsp. lemon juice
1/4 c. sugar (or more)
1 stick cinnamon
1/4 tsp. salt
2 tbsp. quick tapioca
10 oz. pkg. frozen raspberries

Combine first 10 ingredients in large saucepan. Bring to boil, reduce heat and simmer for 1 hour. Sprinkle tapioca over soup, stirring to avoid lumping. Cook for 15 minutes or more. Cool. Add frozen raspberries and stir occasionally until thawed. Server hot with crusty or brown bread for a light meal. Or chill and serve with a dollop of whipped or sour cream as a dessert.