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 oounce) 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
- Place water in a large dutch oven.
- Add cut up fruit, raisins and 1/2 a lemon.
- Bring to a boil and reduce heat to simmer.
- Simmer for about 20 minutes or until fruit has plumped up.
- Measure out 1/2 cup syrup from the canned cherries and set aside.
- Add cherries with the rest of the syrup and cherry Jello powder to the pot.
- Stir well and taste, adding sugar until desired sweetness.
- Mix cornstarch with reserved cherry syrup and add to simmering pot, stirring well until it boils.
- Remove from heat and chill. Remove lemon before serving.
- Serves 8-10 as a side dish or dessert. If you have leftovers, it keeps well in the fridge for about a week.