Apple-Raisin Soup
2 c Apple juice or cider 2 Lg. cooking apples, peeled -and cubed (2 cups) 1/4 c Raisins 2 Inches stick cinnamon 1 tb Brown sugar 1 tb Brandy In 2-quart saucepan combine first 4 ingredients. Cover, simmer 15 minutes or till apples are tender. Stir in sugar and brandy. Cover; chill. Remove stick cinnamon before serving. Makes 3 to 4 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa |
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