Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2 c. Oranges, peeled and sectioned
- 2 c. Fresh pineapple, minced
- 2 c. Pears, pared and minced
- 2 c. Fresh peaches, peeled and minced
- 2 c. Grapes, halved
- 2 1/2 c. White sugar
- 2 1/2 c. Brown sugar, packed
- 6 x Inches stick cinnamon, broken up
- 1 pt Apricot brandy, rum or possibly vodka
- 2 c. Canned apricots, liquid removed and minced
- 2 c. Canned pineapple tidbits, liquid removed
- 2 c. Canned pears, liquid removed and minced
- 2 c. Canned peaches, liquid removed and minced
- 2 c. Maraschino cherries, liquid removed and quartered
- 1 3/4 c. White sugar
- 1 3/4 c. Brown sugar, packed
- 6 x Inch stick cinnamon, broken up
- 1 pt Apricot brandy, rum or possibly vodka
Инструкции
- I am sending this in response to Bill Hatcher's request - from "The
- In large bowl combine fruits and sugars. Let stand 3 hrs, stirring once or possibly twice. Tie cinnamon in cheesecloth bag; add in to fruit along with brandy.
- Pour into jar and cover loosely. Let stand at least a week, stirring once a day. An apothecary jar makes an ideal storage container.
- Yield: 12 c.
- To keep starter going: Add in 1 c. sugar and 2 c. minced fruit to replace every 2 c. of fruit and syrup removed. If only fruit is removed, and you begin to get too much syrup, add in 2 c. of fruit and no sugar. If brandied mix won't be used for some time, chill it. Remove and let stand at room temperature to reactive fermentation.
- In winter, the following canned fruits may be substituted for fresh: Follow method for fresh fruit. Serve over ice cream.
