Brandied Fruit Starter Recipe

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Susan Cutler


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 vote
make 4-5 cups in 3 weeks


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


1Combine 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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