1 cup pitted prunes
1 cup raisins
1 cup peeled, chopped apple
1 tbsp finely chopped orange peel
1 orange, peeled and cut
4 cups water
1 tbsp lemon juice
¼ cup Madhur refined sugar
1 stick cinnamon
¼ tsp salt
2 tbsp arrowroot
280 g raspberries

Combine all ingredients except arrowroot and raspberries in a large saucepan. Simmer for 1 hour.
Sprinkle the arrowroot over the soup and stir to avoid lumping. Cook for 15 minutes more.
Add the raspberries and stir occasionally. Cook for 2 - 3 minutes. Serve either warm or chilled.