BRANDIED FRUITS
By Gloria Pitzer
As seen in… Top Secret Recipes a la Carte (Secret RecipesTM, St. Clair, MI; Sept. 1979, p. 9)
[NOTE: This is not a difficult recipe, but it does take a couple of weeks’ time, from start to finish. Maybe that’s why Grandma only made it once a year.]
INGREDIENTS:
1-lb can pineapple chunks, undrained
10-oz jar Maraschino cherries, undrained
10-oz can Mandarin oranges, undrained
1-lb can green grapes, undrained
1-lb can fruit cocktail, undrained
Sugar [equal to same amount of fruit & juices (above), combined]
1 slice rye bread
1 envelope dry yeast powder
1 pint 80-proof vodka
INSTRUCTIONS:
Use a [large] NON-METAL container. A bean pot or covered casserole dish is good for this mixture. Measure fruit and juices to the exact cupful. Add that same amount in sugar and combine.
Place in container with loose fitting cover, stirring it once or twice a day, for 7 days. On the 8th day, place the bread slice on top of mixture, floating freely, and sprinkle it with the yeast. Cover and let stand 5 more days.
[On day #6 (technically #13),] remove bread and yeast. Add vodka. Bottle and keep in a cool, dark place (NOT refrigerated) until needed for sundae or dessert sauce.
FOR FRUIT LIQUEUR: Put mixture, including vodka, through blender, a cup at a time until smooth. Add an equal amount of additional vodka. Bottle, cork, and store or give as gifts.
See also…
