Name: Brandy Fruit Pot
Yield: 1 serving(s)
Ingredients: 2 cups oranges; 2 cups fresh pineapple; 2 cups fresh pears; 2 cups fresh peaches; 2 cups fresh cherries or 2 cups grapes; 2 1/2 cups white sugar; 1 cinnamon stick (6-inch); 1 pint apricot brandy

Recipe by Ed Paulhus

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ingredients

2 cups oranges
2 cups fresh pineapple
2 cups fresh pears
2 cups fresh peaches
2 cups fresh cherries or 2 cups grapes
2 ¹⁄₂ cups white sugar
1 cinnamon stick (6-inch)
1 pint apricot brandy

directions

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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