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| One of those wonderful ceramic crocks with a lid would be wonderful for this (suggested by Karin whos grandmother kept a 'rum pot' going indefinately! NEVER refrigerate, NEVER seal tightly and NEVER allow quantity to fall below three cup level! |
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| 2 1/2 cups |
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sliced peaches, or 18 - 20 oz can |
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| 2 1/2 cups |
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pineapple chunks, or 18 - 20 oz can |
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| 1 large |
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jar of maraschino cherries |
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| 2 cup |
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brandy (can use rum if you prefer) |
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| 2 cup |
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sugar |
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| 1 |
Place drained fruits in a container, stir in sugar mixed with brandy or rum. Cover with a lid but do not seal tightly. Allow to sit at room temperature for two weeks. Stir occasionally. |
| 2 |
At the end of two weeks add 1 can drained fruit and one cup of sugar and mix well. Allow to sit until fermentation resumes. |
| 3 |
To share your starter: Give a cup to someone who will then add 1 cup drained fruit and a cup of sugar. Stir and allow to ferment for two weeks. Serve, or continue to add fruit/sugar in the two-week cycle described above. |
| 4 |
Serve alone or:
Over ice cream, over pound cake, layered in parfait glasses with ice cream, egg butter or vanilla pudding. Can also be used in a cake (see brandied fruit recipe.) To keep it ever ready, add a can of your favorite fruit and a cup of sugar every two weeks, alternating varieties of fruit. |
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NOTE: They say you must add more fruit and sugar every two weeks but I have heard that if you don't nothing really happens. It just takes a while to start fermenting again when you do add new fruit/sugar. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
You can also use fresh fruit rather than canned, just remember to always use equal parts sugar to fruit. I suggest you try using seasonal fresh fruits as the seasons pass you will have a HUGE variety of flavors which will become something you look forward to each passing year! My friend Karin said her mother kept something like this going all the time and they would eat it to cheer themselfs when they were sad.. she said it worked GREAT!
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