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Brandied Fruit Recipe

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This recipe for Brandied Fruit, by , is from What's Cooking in the Acre? , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Heles
Added: Saturday, September 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Use a crock or other loosely covered container that will hold up to 12 cups. Use canned fruit in this recipe.

Directions:
Directions:
Combine 1 c. peaches, 1 c. pineapple tidbits, 1 c. maraschino cherries and 3 c. sugar. Stir to dissolve and next day stir again. During the next 4 weeks, stir occasionally being careful not to crush the fruit. Cover loosely. Begin adding 1 c. fruit with 1 c. sugar and repeat the process every 2 weeks using 3 varieties of fruits until the quantity is built up. You may then divide 2 c. at a time, never allowing the brandied fruit to get below 2 c. in the container. If at any time you want to discontinue, simply place the crock in the refrigerator and treat as a fresh dessert fruit. It is delicious over ice cream or in cake batter.

 

 

 

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