Brandy Fruit Sauce
A classic recipe to create and cultivate your own authentic brandy sauce.
20 oz. can pineapple chunks, drained
14-16 oz can peach slices, drained
14-16 oz can apricot halves, drained & quartered
10 oz. jar maraschino cherries, drained, no stems
1 1/4 cups sugar
1 1/4 cups brandy (regular or fruit flavored
1. Combine all ingredients in a large, clean jar with a loose fitting lid. Stir gently with a wooden or plastic spoon.
2. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Do not cover tightly. Safety note: As the fermentation process produces gas, it needs to escape or jar will explode.
3. At this point, you can serve the sauce over ice cream, sherbet, pound cake or angel food cake for a regal dessert, or “feed” the jar as shown below. To keep the starter jar going, maintain at least 3 cups of it in jar at all times. Store at room temperature. Do not refrigerate.
Feed the Jar: Once every 2 weeks, stir in 1 cup sugar and one 14-16 oz. can of pineapple chunks, sliced peaches, sliced and quartered apricots OR maraschino cherries (10 oz. jar), well drained*. Stir gently. Cover and let stand for at least 3 days before using. Stir daily.
*Add a different fruit every two weeks to maintain a balanced mix. You should not have to add more brandy. You can delay feeding for a day or two, but you should not feed more often than every two weeks.
Share the Jar: Whenever you have more than 6 cups of fermented fruit, you may divide it into two portions of at least 3 cups each into 2 large clean jars. Do this just before a normal feeding, then go ahead and feed each portion. Give one portion to a friend with feeding instructions and keep the other.
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