Brandied Fruit

This just seems like a great way to continuously have fruit on hand. This is a recipe my grandmother used to make all the time and it was fabulous. is a delicious quick snack that gets more potent the longer it sits! (Thanks for sending this recipe, both mom and I have been looking for it because we’ve been wanting to make it again)

3/4 sugar
1 cup of peaches, canned and drained
1 cup of pineapple, canned and drained
1 cup of maraschino cherries, canned & drained


  1. In a bowl, mix all ingredients together and store in a closed jar (but not air tight).
  2. Every 2 to 3 weeks, empty fruit into bowl, add chopped fruit and sugar. Mix well. Wash and dry jar.

Tip: Never let fruit get lower than 2 cups before adding fruit. Never store in tightly sealed jar as it could explode. Good on ice cream, plain cake or all alone.

February 19, 2009 В· jackie В· 3 Comments
Tags:  В· Posted in: Dessert, Side Dish

3 Responses

  1. Lori - February 25, 2009

    Don’t you have to add the Brandy into this? I thought that was what you added every 2-3 weeks…

  2. Jackie - February 25, 2009

    I thought so too, but Mom said this was the recipe. I’ll ask her again just to be sure.

  3. Rhonda Stepp - February 26, 2009

    This is the original recipe that I received from my mother. The sugar and fruit will ferment as it sets, that’s what “makes” the brandy.

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