Pickled Fruits Recipe
Ingredients
1/2 pound canned pineapple slices
1/2 pound canned apricots
1/2 pound canned figs
1/2 pound canned peaches
1 1/4 teaspoons allspice
1 clove (whole)
2 pieces stick cinnamon, about 4 inches long
4 tablespoons sugar
1/2 cup vinegar
pinch of salt
1 small jar maraschino cherries (4 to 5 ounces)
2 jiggers brandy
Directions
Drain fruits thoroughly, reserving juices.
Place spices in a cheesecloth, tie securely, and place in saucepan together with reserved fruit juices.
Add sugar, vinegar, and salt; boil for 10 minutes.
Add fruits and maraschino cherries; simmer over very low heat for 1 hour.
Remove cheesecloth with spices.
Pour in brandy.
Cover saucepan, remove from heat, and let cool.
When cooled, place in refrigerator for at least 24 hours before serving.
Will keep for 3 weeks when refrigerated.
Place spices in a cheesecloth, tie securely, and place in saucepan together with reserved fruit juices.
Add sugar, vinegar, and salt; boil for 10 minutes.
Add fruits and maraschino cherries; simmer over very low heat for 1 hour.
Remove cheesecloth with spices.
Pour in brandy.
Cover saucepan, remove from heat, and let cool.
When cooled, place in refrigerator for at least 24 hours before serving.
Will keep for 3 weeks when refrigerated.
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