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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brandied Fresh Fruit Pot

Recipe Tags: Fruit Recipes

Date Added: December 08, 2009

Ingredients:

2 Cups Oranges peeled and sectioned
2 Cups Fresh Pineapples chopped
2 Cups Pears pared and chopped
2 Cups Peaches peeled and chopped
2 Cups Grapes halved
2 1/2 Cups Sugar
2 1/2 Cups Brown Sugar packed
6 Unit Stick Cinnamon broken up
1 Pint Apricot Brandy rum or vodka
2 Cups Apricots drained and chopped
2 Cups Canned Pineapples drained
2 Cups Pears drained and chopped
2 Cups Canned Peaches drained and chopped
2 Cups Maraschino Cherries drained and quartered
1 3/4 Cups Sugar
1 3/4 Cups Brown Sugar packed
6 Unit Stick Cinnamon broken up
1 Pint Apricot Brandy rum or vodka
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Directions:

1. In large bowl combine fruits and sugars.

2. Let stand 3 hours, stirring once or twice. Tie cinnamon in cheesecloth bag; add to fruit along with brandy.

3. Pour into jar and cover loosely. Let stand at least a week, stirring once a day.

4. An apothecary jar makes an ideal storage container.

5. Yield: 12 cups To keep starter going: Add 1 cup sugar and 2 cups chopped fruit to replace every 2 cups of fruit and syrup removed.

6. If only fruit is removed, and you begin to get too much syrup, add 2 cups of fruit and no sugar.

7. If brandied mixture will not be used for some time, refrigerate it.

8. Remove and let stand at room temperature to reactive fermentation.

9. In winter, the following canned fruits may be substituted for fresh: Follow method for fresh fruit.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Pineapple, Sulfites, Cherry, Peach, Natural Sweeteners, Apricot, Fructose Malabsorption, Oranges allergies.
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