BRANDIED FRUIT STARTER

Brandied Fruit Starter Recipe

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Susan Cutler

By
@suak

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
make 4-5 cups in 3 weeks

Ingredients

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

How to Make BRANDIED FRUIT STARTER

Step-by-Step

  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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