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American Brandied Tutti Frutti

Western.Chefs's picture
  Cognac 1 Pint
  Sliced pineapple 1 Pint, peeled
  Strawberries 1 Pint
  Cherries 1 Pint
  Raspberries 1 Pint
  Apricots 1 Pound
  Nectarines 1 Pound
  Peaches 1 Pound
  Grapes 1 Pint
  Sugar 2 Tablespoon

1. Into a stone crock of at least two and one-half gallons capacity, pour the cognac. Add the pineapple and an equal amount of sugar. Cover the crock tightly.
2. As each fruit comes into season, add it with an equal weight of sugar. Stir up the sugar from the bottom every three or four days to dissolve the sugar. If at any time fruits float in the syrup, weigh them down with a plate and non-metal weight.
3. When the juice ceases to bubble after the last addition of fruit and sugar, transfer the fruit and syrup to sterile jars and seal.

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American Brandied Tutti Frutti Recipe