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brandied fruit starter

(1 rating)
suak avatar
Recipe by
Susan Cutler
@suak
Anchorage, AK

I have made this just before holiday time for 3 three years now. I always triple the recipe however because I give it away. I even like it plain but certainly over things like pound cake, ice cream or anything else you can dream up is a good thing. I put this in a 2 1/2 gallon size clear apothecary jar and keep it on my pantry shelf while it is marinating. Yes, if you know me, I put a piece of 'Press and Seal' over the top of the jar and then set jar lid over it. This type of jar is easy to stir fruit in.

►
(1 rating)
yield serving(s)

Ingredients For brandied fruit starter

  • 1 can
    pineapple chunks, 15 1/4 oz. can, drained
  • 1 can
    (16 oz.) can sliced peaches, drained
  • 1 can
    (17 oz.) can apricot halves, drained
  • 1 jar
    10 oz.) jar maraschino cherries, drained
  • 1 1/4 c
    brandy

How To Make brandied fruit starter

  • 1
    Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.
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