Brandied Holiday Fruit Recipes

BRANDIED FRUIT RECIPE

Steps:

• Peel, pit and cut the fruit into slices or chunks. If you are doing cherries, just pit and leave whole. Raspberries, blackberries, and other similar berries can be left whole.
• Mix the sugar together in a bowl and add the fruit, tossing very gently so the fruit is covered in the sugar mix and set aside for an hour.
• Make sure your jars and lids are clean and sterilized.
• Place the fruit in the jar and pour over the brandy to cover the fruit. Gently turn the jar upside down to allow air pockets to escape and brandy to penetrate the fruit.
• Bring to a simmer, stirring constantly to allow sugar to dissolve.
• After a day open and check the jar as the fruit absorbs the brandy and it may not be covering the fruit, so you might need to top up with a little more brandy.
• Cap the jar again and leave the jars in a cool dark place to mature, giving them a gentle shake every couple of days to ensure even penetration of the brandy into all parts of the fruit.
• After one month (30 days, or 720 hours, if you are counting down in anticipation) the fruit will be ready to start using. At this stage transfer to the refrigerator and use within three months.

BRANDIED HOLIDAY FRUIT

Steps:

• In a one quart jar pack peach halves, pineapple slices and cherries in layers adding about 1/4 cup sugar with each layer until the fruit reaches the neck of the jar.
• Pour in enough brandy to cover, stir and seal tightly.
• As fruit is removed, add equal amounts of fruit and sugar to the jar and enough brandy to cover.

BRANDIED DRIED FRUIT

Steps:

• In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
• Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

BRANDIED FRUIT

Steps:

• * "Small glass brandy snifters are imaginative containers for this gift. Cover tightly with plastic wrap and tie a bow around the stem of the glass. Attach a recipe card containing the recipe." In a sterilized large jar or crock, gently combine all ingredients. Cover and store in a cool place, stirring once a day for the first week.Fruit can be used at this time or for improved flavor, let age one month, stirring occasionally. Remove cinnamon sticks and cloves before serving. Serve over ice cream, pound cake, puddings, custards, or crepes.To store, cover and refrigerate to prevent fermentation.

BRANDIED FRUIT

Steps:

• * "Small glass brandy snifters are imaginative containers for this gift. Cover tightly with plastic wrap and tie a bow around the stem of the glass. Attach a recipe card containing the recipe." In a sterilized large jar or crock, gently combine all ingredients. Cover and store in a cool place, stirring once a day for the first week.Fruit can be used at this time or for improved flavor, let age one month, stirring occasionally. Remove cinnamon sticks and cloves before serving. Serve over ice cream, pound cake, puddings, custards, or crepes.To store, cover and refrigerate to prevent fermentation.

BRANDIED FRUIT

Steps:

• Combine the fruit in a medium bowl.
• Stir together the orange juice and brandy in a measuring cup.
• Pour over fruit; cover and refrigerate for at least 2 hours or up to 6 hours before serving, enjoy.