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LOCATION: Recipes >> Preserving >> Brandied Fruit 04

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BRANDY FRUIT POT

2 cup oranges
2 cup fresh pineapple
2 cup fresh pears
2 cup fresh peaches
2 cup fresh cherries or grapes
2 1/2 cup white sugar
6" stick cinnamon
1 pt. apricot brandy

Combine fruit and sugar. Let stand 3 hours. stirring once or twice.
Tie cinnamon in cheesecloth bag. Add to fruit and brandy. Cover
loosely and let stand at least 1 week, stirring once a day.

To keep pot going, add 1 cup sugar and 2 cup fruit to replace every
2 cup removed. The fruit pot may be started at the beginning of
the summer with strawberries, oranges and grapes. Add more fruit
and sugar as they come into season - e.g. raspberries, peaches,
pears, melon balls. Keep refrigerated or in a cold room. You can
keep one going all year round in your refrigerator.

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