Brandied Fresh Fruit Pot

Brandied Fresh Fruit Pot Ingredients

2 c Oranges, peeled and	2 c Canned apricots, drained and
2 c Fresh pineapple, chopped	2 c Canned pineapple tidbits,
2 c Pears, pared and chopped	2 c Canned pears, drained and
2 c Fresh peaches, peeled and	2 c Canned peaches, drained and
2 c Grapes, halved	2 c Maraschino cherries, drained
2 1/2 c White sugar	1 3/4 c White sugar
2 1/2 c Brown sugar, packed	1 3/4 c Brown sugar, packed
6 Inches stick cinnamon,	6 Inch stick cinnamon, broken
1 pt Apricot brandy, rum or vodka	1 pt Apricot brandy, rum or vodka
CANNED FRUIT SUBSTITUTION

Instructions for Brandied Fresh Fruit Pot

I am sending this in response to Bill Hatchers request - from "The Uncommon Cook Book" published by the Art Gallery of Windsor, Ontario. In large bowl combine fruits and sugars. Let stand 3 hours, stirring once or twice. Tie cinnamon in cheesecloth bag; add to fruit along with brandy. Pour into jar and cover loosely. Let stand at least a week, stirring once a day. An apothecary jar makes an ideal storage container. Yield: 12 cups To keep starter going: Add 1 cup sugar and 2 cups chopped fruit to replace every 2 cups of fruit and syrup removed. If only fruit is removed, and you begin to get too much syrup, add 2 cups of fruit and no sugar. If brandied mixture will not be used for some time, refrigerate it. Remove and let stand at room temperature to reactive fermentation. In winter, the following canned fruits may be substituted for fresh: Follow method for fresh fruit. Serve over ice cream. Posted to EAT-L Digest 23 November 96 Date: Sun, 24 Nov 1996 12:22:29 -0800 From: Pat Burrows

Main Ingredient: FruitCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apricot	Brown Sugar	Cherries	Cinnamon
Fruit	Grapes	Orange	Peach
Pear	Pineapple	Sugar	Vodka

for flavor and categorization

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