Brandied Fruit Cocktail Starter
Once your brandied fruit cocktail starter has reached it's 3 week point of maturing, store it in the refrigerator. When you replenish the starter, you will again leave it out at room temperature, but only for 3 days, thereafter keep it refrigerated.
1 (15.25-ounce) can pineapple chunks, drained
1 (16-ounce) can sliced peaches, drained
1 (17-ounce) can apricot halves, drained
1 (10-ounce jar maraschino cherries, drained
1 1/4 cups granulated sugar
1 1/4 cups brandy*
- Combine all ingredients in a clean non-metallic bowl; stir gently. Cover and let stand at room temperature for 3 weeks, stirring fruit twice a week. Keep starter refrigerated after the three weeks.
- Serve fruit over ice cream or pound cake reserving at least 1 cup of starter at all times.
- To replenish starter add one cup of sugar and 1 of the first four ingredients every one to three weeks, alternate fruit each time; stir gently. Cover and let stand at room temperature 3 days before using.
Makes 6 cups.
*Apricot or peach brandy may be substituted for plain brandy if desired.