Brandied Fruit

• 1 c. mandarin oranges
• 1 c. pineapple chunks
• 1 c. maraschino cherries
• 1 c. sliced peaches
• 4 c. sugar

1. Mix in glass jar one kind of fruit and 1 cup sugar.
2. Let stand in kitchen with jar lid tilted slightly to admit air.
3. This is to admit yeast from the air to start fermentation.
4. Stir daily as it starts to work.
5. Takes about 10 days to have fermentation achieve a brandy flavor.
6. At two week intervals, add another cup of fruit and 1 cup sugar.
7. Stir daily until taste returns.
8. Add only one kind of fruit at a time, so if you add peaches at one addition time, for instance, you add pineapple two weeks later and so on.
9. If an apothecary jar is used and fermentation is underway, the lid probably doesn't need to be tilted as preserves of fermentation would lift the lid enough for air to escape.
10. No lid should be put on tightly or fruit might spoil.

mandarin oranges, pineapple, maraschino cherries, peaches, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190054 (may not work)