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national_brandied_fruit_day_collage.jpg

Brandied Fruit Recipe
Ingredients
  • 9 cups diced fruit of choice (cherries, blueberries, plums and peeled nectarines and peaches)
  • 5 cups granulated sugar
  • 5 cups firmly packed light brown sugar
  • 4 cups (or more as necessary) good-quality brandy
Preparation
  1. In a very large bowl, combine fruit and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes.
  2. Divide fruit among 8 sterilized pint jars or a gallon covered crock. Pour in brandy, making sure fruit is submerged. Cover and store in a cool place for at least one month. Since the brandied fruit will only improve with age, let the flavors develop for more than one month.
  3. Once aged, store the brandied fruit on a counter. As its contents diminish, just add more diced fruit (2 cups fruit to 1/2 cup each white and firmly packed brown sugar) and brandy to cover.
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