2 c Water, cold

1 lb Apples, cored, peeled &

- cubed 3/4" 1 lb Pears, cored, peeled, &

- cubed 3/4" 1/2 lb Cheeries, pitted

1/2 lb Plums, pitted

1/2 lb Peaches, peeled, pitted, &

-cubed 3/4" 1/2 c Bread crumbs, soft & fresh

1 T Fresh lemon juice

1 1/2 T Grated lemon rind

1/4 c Raspberry jam or preserves

1/2 c Sugar

3/4 c White wine, sweet

1 c Cranberry juice

Put the water, cinnamon, lemon juice bread crumbs, and the lemon rind in large pot. Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes. Puree this mixture in a blender then add the jam, wine, & cranberry juice. Mix well then refrigerate. Serve when well chilled. Note: Apple dumplings may be served in this soup.