Brandied Fruit - Just Fruit Recipes

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Brandied Fruit

To start:1 c. brandy
1 c. sugar
1 c. canned fruit*

* (Pineapple, apricots, maraschino cherries, peaches - drained). Place in airtight jar for 2 weeks. To add to brandied fruit: every 14 days add 1 cup fruit and 1 cup sugar. Keep at room temperature; lightly covered. Stir every day or two. When fruit rises to top; its ready. Always keep 2 cups.

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