Monday, January 7, 2013

Kirschen Moos (Cherry Moos)

This is another version of Pluma Moos.  
Like Judy's recipe, I use cherry Jello to give it colour and flavour but I also add a jar of sweet cherries to the fruit mix because my grandmother and my mother did it that way.  
Mennonites traditionally served Puma Moos (made with prunes) or 
Kirschen Moos (made with cherries) at Easter as a side dish to a ham dinner,  
My family loves it so I make it year round, 
even bringing it along as a treat on camping trips.




  • 10 cups water
  • 1 cup  pitted prunes, quartered
  • 1 cup raisins, rinsed (I prefer the Sultana raisins)
  • 1 cup mixed dried fruit (apricots, peaches, pears, apples) cut into pieces
  • 1/2 a lemon
  • 1 small  (3 oz.) package cherry Jello
  • 1 quart canned sweet cherries (dark or light) including liquid, reserving 1/2 cup
  • 1/4 - 1/2 cup sugar or to taste 
  • 1/4 cup cornstarch
  • reserved 1/2 cup cherry juice
  1. Place water in a large dutch oven.
  2. Add cut up fruit, raisins and 1/2 a lemon.
  3. Bring to a boil and reduce heat to simmer.
  4. Simmer for about 20 minutes or until fruit has plumped up.
  5. Measure out 1/2 cup syrup from the canned cherries and set aside.
  6. Add cherries with the rest of the syrup and cherry Jello powder to the pot.
  7. Stir well and taste, adding sugar until desired sweetness.
  8. Mix cornstarch with reserved cherry syrup and add to simmering pot, stirring well until it boils. 
  9. Remove from heat and chill. Remove lemon before serving.
  10. Serves 8-10 as a side dish or dessert.  If you have leftovers, it keeps well in the fridge for about a week.

11 comments:

  1. We just had this yesterday at my parents place for lunch. I like the addition of lemon in there. I must try that sometime. She uses either frozen sour cherries or canned cherries too. Also you have less sugar which I think would be more to my liking. I will remember your version and give it try next time.

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  2. I have enjoyed this at German dinners and restaurants in our area (Hutchinson,Kansas.) My question is: do you pronounce it moose or most (without the final t.)?

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    1. It was always pronounced "moose" in our home.

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    2. We (and everyone I know) always pronounce it 'most' without the final 't' sound. -Texan Mennonite

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  3. I think this is what our Scandinavian friends called Fruit Soup, and enjoy it especially at Holiday time.

    Cheers,
    Jo in MN

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  4. We would pronounce it like "mouse". We don't make it with the lemon as they wouldn't have been readily available to my grandmother and mother.

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  5. I learned to make this about 60 yrs. ago, because I loved it so much. My grandmother (from Ukraine) taught me how. I was thinking about why they would use dried fruit. Ukraine must have had fruit trees, and I suppose some fruit was canned and some dried. One thing we know for sure, they only had what was in season. No California and Florida fresh fruit arriving in January. Speaking of which, it's almost Strawberry season again!

    Thank you for the recipe and the memory.

    Sharon

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  6. My mom made one like this with plums and another one I loved with pears and milk: Anyone familiar with that one or have a recipe for it?

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  7. My dear mother in law always made a "Birnen Moos" or Pear Moos. it was like a thin custard with canned pears in it. I've thought about trying to duplicate it but haven't got to it yet. My husband would love it.

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