Apple-Raisin Soup

2 c Apple juice or cider

2 Lg. cooking apples, peeled

-and cubed (2 cups) 1/4 c Raisins

2 Inches stick cinnamon

1 tb Brown sugar

1 tb Brandy

In 2-quart saucepan combine first 4 ingredients. Cover, simmer 15 minutes or till apples are tender. Stir in sugar and brandy. Cover; chill. Remove stick cinnamon before serving. Makes 3 to 4 servings. Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa