Brandied Fruit

Recipe from Oxmoor House

More From Oxmoor House


  • 1 (16-ounce) can sliced peaches in light syrup, drained
  • 1 (17-ounce) can apricot halves, drained
  • 1 (20-ounce) can pineapple chunks, undrained
  • 1 (8-ounce) jar maraschino cherries, undrained
  • 5 cups sugar
  • 1 2/3 cups brandy


  1. Combine all ingredients in a large glass mixing bowl; stir gently. Ladle mixture into clean jars; cover with metal lids, and screw bands only fingertip tight. Let stand in a warm, dark place 3 weeks, stirring fruit every other day with a wooden spoon.
  2. Serve fruit over ice cream, orange sherbet, or pound cake, reserving at least 1 1/2 cups fruit mixture to use as a starter at all times. Yield: 2 1/2 quarts.
  3. Note: To replenish starter, add 1 cup sugar and one of the first 3 ingredients every 1 to 3 weeks, alternating fruit each time; stir gently. Cover and let stand at room temperature 3 days before serving.
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