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brandied fruit starter

(1 rating)
suak avatar
Recipe by
Susan Cutler
@suak
Anchorage, AK

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 rating)
yield serving(s)

Ingredients For brandied fruit starter

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

How To Make brandied fruit starter

  • 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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