Brandied Fruit

This is an old recipe dating before use of brandied fruit made with "starter." It is delicious over vanilla ice cream and also makes a pretty holiday gift.

Yield: barely 1/2 gallon

Ingredients

• 1 (16 ounce) can apricots
• 1 (16 ounce) can peach halves
• 1 (20 ounce) can crushed pineapple
• 1 (10 ounce) jar maraschino cherries
• 1 (11 ounce) can mandarin orange slices
• 1 cup brandy or Bourbon

Instructions

1. Let fruit drain for 12 hours.
2. For every cup of drained fruit add 1/2 cup sugar. Let stand for 12 hours.
3. Add 1 cup brandy or Bourbon.
4. Put into jars and store in refrigerator.
5. Ready to serve in 3 weeks.