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Saskatchewan | My mother in law’s recipe-
24 cups water
3 cups prunes
2cups dried apricots
2 cups raisins
2 cups dried apple rings
a little corn starch mixed with water
1/2 cups sugar- to suit your taste add less or none at all
Method: cut fruit for smaller morsels and cook until done (I cook them in separate pots, since they all need different amount of time to cook to soften) they need to be well cooked. Make a paste of the sugar and corn starch and a little water to make the mous (low German for dessert soup) Bring it to a boil for a minute or two then remove from heat. You may add more water for the mixture is not to be too thick. Eaten chilled. *I love it hot so I always have a sample bowl! when hot!
Note: my sister in law halves the recipe; then, adds the juice of a quart of canned cherries. The cherries are added at the very end since they are cooked already.
May be eaten with main course or as a dessert.
Growing up we only had this dish for Christmas and Easter. | |
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Pluma Moos
