Brandy Fruit Pot

Brandy Fruit Pot

2 cups oranges 2 cups fresh pineapple 2 cups fresh pears 2 cups fresh peaches 2 cups fresh cherries or grapes 2 1/2 cups white sugar 6 inch stick cinnamon 1 pint apricot brandy

Combine fruit and sugar. Let stand 3 hours. Stirring once or twice. Tie cinnamon in cheesecloth bag. Add to fruit and brandy. Cover loosely and let stand at least 1 week, stirring once a day.

To keep pot going, add 1 cup sugar and 2 cup fruit to replace every 2 cup removed. The fruit pot may be started at the beginning of the summer with strawberries, oranges and grapes. Add more fruit and sugar as they come into season - e.g. raspberries, peaches, pears, melon balls. Keep refrigerated or in a cold room. You can keep one going all year round in your refrigerator.

Contributed by :

 * Catsrecipes Y-Group