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
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|Serving Size: 1 Serving (4420g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 16974
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