Brandied Fresh Fruit Pot Recipe

• 2 c. Oranges, peeled and sectioned
• 2 c. Fresh pineapple, minced
• 2 c. Pears, pared and minced
• 2 c. Fresh peaches, peeled and minced
• 2 c. Grapes, halved
• 2 1/2 c. White sugar
• 2 1/2 c. Brown sugar, packed
• 6 x Inches stick cinnamon, broken up
• 1 pt Apricot brandy, rum or possibly vodka
• 2 c. Canned apricots, liquid removed and minced
• 2 c. Canned pineapple tidbits, liquid removed
• 2 c. Canned pears, liquid removed and minced
• 2 c. Canned peaches, liquid removed and minced
• 2 c. Maraschino cherries, liquid removed and quartered
• 1 3/4 c. White sugar
• 1 3/4 c. Brown sugar, packed
• 6 x Inch stick cinnamon, broken up
• 1 pt Apricot brandy, rum or possibly vodka

1. I am sending this in response to Bill Hatcher's request - from "The
2. In large bowl combine fruits and sugars.
3. Let stand 3 hrs, stirring once or possibly twice.
4. Tie cinnamon in cheesecloth bag; add in to fruit along with brandy.
5. Pour into jar and cover loosely.
6. Let stand at least a week, stirring once a day.
7. An apothecary jar makes an ideal storage container.
8. Yield: 12 c.
9. To keep starter going: Add in 1 c. sugar and 2 c. minced fruit to replace every 2 c. of fruit and syrup removed.
10. If only fruit is removed, and you begin to get too much syrup, add in 2 c. of fruit and no sugar.
11. If brandied mix won't be used for some time, chill it.
12. Remove and let stand at room temperature to reactive fermentation.
13. In winter, the following canned fruits may be substituted for fresh: Follow method for fresh fruit.
14. Serve over ice cream.

oranges, fresh pineapple, fresh peaches, grapes, white sugar, brown sugar, cinnamon, brandy, pineapple, peaches, maraschino cherries, white sugar, brown sugar, cinnamon, brandy

Taken from cookeatshare.com/recipes/brandied-fresh-fruit-pot-91071 (may not work)