- 8
Ingredients
- 5 quarts water
- 2 pounds spare ribs or turkey legs
- 2 28-ounce jars apple butter
- 2 Tbls flour
- 1/2 cup white vinegar
- 1 Qt. prune juice
- 1 pound pitted prunes
- 1 cup raisins
Preparation
Step 1
Makes: 10 quarts
In a large soup pot, combine spare ribs or turkey legs, 5 quarts of water. Bring to a boil; reduce heat and simmer, partially covered, until meat begins to fall off the bone. This will take at least an hour. While simmering, periodically skim off any fat that rises to the top. When meat is cooked and falling off the bone, strain liquid into a clean pot. Remove meat from bones and cut up into cubes or shred, set aside.
In a large bowl, combine the apple butter, vinegar and flour. Mix well to dissolve the flour. Add this mixture to the hot soup liquid a little at a time then add the prune juice. Then add in the prunes and the reserved meat and vegetables. Add sufficient water to bring the total volume to 10 quarts of liquid. Bring to a slow boil again, and then reduce heat and simmer for 20 to 30 minutes to thicken soup.