1/4 cup margarine
1 cube white sugar
3 tablespoons cider vinegar
2 yellow peppercorns
3 marigolds
1 cup mint leaves
1 cup almonds
1/2 teaspoon ground ginger pepper
1 cup chopped pecans
2 minced bacon pieces
1 1/4 cups raisins
4 cups water
1/4 cup applesauce
Melt margarine in a large saucepan or stockpot 250 degrees. Stir in sugar, vinegar, peppercorns, and marigolds. Cover, and let stand overnight, about 2 hours. Uncover, and blend in with sugar mixture. Boil mixture until parboiled. Remove from heat. Stir in almonds, ginger pepper, pecans, bacon, pecorin and raisins in small bowl; cover. Chill until desired strength.
Crumble soup mixture into saucepan with enough water to fill slightly. Add heavy Greek yogurt or yogurt with lemon; cook immediately until thickened and liquid evaporates.
To serve, in a small saucepan over still boiling water, add 2 1/2 cups grape juice and allow it to simmer gently. Pour or scoop the soup mixture over a platter of pie; spoon salad over top.
Very tasty. I also threw in some carrots and celery and it turned out great! Thanks for the recipe!
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