Norwegian Fruit Soup Recipe (Sut Suppe)

Becoming a working mom has been an adjustment in my life.  Since September, I have been teaching Title I Math and Reading, teaching a 3-4th grade Social Studies Class, and am now working on my artwork for sale.  This leaves much less time for the homemaking treats I enjoyed working on in my spare time.  Today Amy and I have the day off from school for Christmas Vacation!  After our shopping we decided to bake some more goodies for Christmas.  Amy mixed up a delicious Scandinavian Almond Cake recipe, and my project included boiling potatoes for lefse and mixing up some Christmas Sut Suppe (my husband's favorite Christmas treat).  I am recording the recipe for your enjoyment and for posterity's sake.

Cutting up Prunes for Sut Suppe recipe

Sut Suppe / Frukt Suppe Recipe
Dictated in the exact words of my father-in-law, Luther

1-2 lb. prunes
1 lb. raisins
dried fruit (apricots, apples, pears)
1.3 c. tapioca
red hots, opt.
red food coloring, opt.
cinnamon
nutmeg

"Cut dried fruit into smaller pieces and soak in water for a while before adding to the other stuff.  To the dried fruit mexture, add water enough to cover the fruit. Gradually heat so it comes to a boil (watch so it doesn't burn).  When it gets toward the boiling point add ⅓ cup tapioca.  This serves as a thickening agent.  Let it cook slowly for a while - perhaps 15 minutes.  Add some cinnamon and nutmeg to suit your taste.  If you have cinnamon candies, they can be used (provide red color and flavor).  Add red food coloring if you wish to give it a nicer color.  Keep stirring quite regularly as the tapioca will settle to bottom and burn if not watched.  The put in jars like for canning or otherwise store in fridge and enjoy!  A blob of true whipped cream on top is very becoming to this delectable dish that surely was developed in the kitchen of King Harold the Holy."