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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Brandied Fresh Fruit Pot

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

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 <nomad@NETROVER.COM>

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Nutrition

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Serving Size: 1 Serving (4420g)
Recipe Makes: 1 Servings

Calories: 16974
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 523.6mg		18 %
Potassium 2538.1mg		67 %
Total Carbohydrate 4383.8g		1289 %
	Dietary Fiber 0g	0 %
	Sugars, other 4383.8g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16974

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