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 tb Fresh lemon juice
1 1/2 tb 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.