Brandied Fruit
By Scott Bradshaw
Today, we’re going to embark on an eight-week journey of fermentation, patience, and a whole lot of sass. We’re turning brandy, yeast, and canned fruit into a boozy delight that will make your fruitcake the life of the party or your ice cream sundae the talk of the town.
The Meet and Greet
First things first, let’s introduce our main characters: brandy, yeast, and canned fruit. Brandy, the life of the party, is known for its rich, fruity flavor and its ability to make everything more fun. Yeast, the quiet but essential friend, is the one who makes the magic happen. And canned fruit? Well, it’s just along for the ride.
The Mix-Up
Now that everyone’s acquainted, it’s time to mix things up—literally. Combine your brandy, yeast, and canned fruit in a jar, along with some sugar, and let the party begin. Remember, this isn’t a sprint, it’s a marathon. So, don’t rush the process. Let the yeast do its thing and turn that sugar into alcohol.
The Awkward Phase
This is the stage where things might start to look a little weird. Your fruit might start to look like it’s auditioning for a role in a zombie movie, but don’t panic. This is just the yeast working its magic. Keep stirring occasionally, feeding it every two weeks and whispering sweet encouragements to your concoction.
The Transformation
By now, your fruit should be swimming in a pool of boozy goodness. The yeast has done its job and the brandy has infused the fruit with its rich flavor. It’s like watching a caterpillar turn into a butterfly, but with more alcohol and less flying.
The Grand Finale
This is the moment of truth. Take a small taste of your creation. If it makes you want to dance a jig or sing a sea shanty, then you’ve done it right. If not, well, there’s always next time. After eight weeks of anticipation, your brandied fruit is ready to make its debut. Use it to make your fruitcake the star of your holiday party or as a topping for your favorite dessert. Just remember to warn your guests about its boozy kick. We don’t want any unexpected surprises.
And there you have it, folks! The eight-week process of turning brandy, yeast, and canned fruit into a boozy delight. It’s a labor of love, a test of patience, and a whole lot of fun. So, the next time you’re feeling adventurous in the kitchen, give this a try. Your fruitcake (and your taste buds) will thank you. Remember, the fruit doesn’t fall far from the brandy bottle. Or something like that. Happy fermenting!
Brandied Fruit
Start with a clean and dry large jar, at least a half-gallon in size with a loose-fitting lid.
Dissolve: 1 packet of yeast in ¼ cup of warm water
Add: 1 cup pineapple, chunks or crushed, drained
1 cup peaches, sliced and drained
1 cup red maraschino cherries, drained
3 cups sugar
½ cup brandy
Mix in the jar and stir well. Cover it with a loose-fitting lid. Stir often.
Two weeks later add:
1 cup canned fruit, drained
1 cup sugar
Two weeks later add:
1 cup canned fruit, drained
1 cup sugar
Two weeks later add:
1 cup canned fruit, drained
1 cup sugar
Apricots, pears, and mandarin oranges may be used in place of any of the fruits. Use what you prefer. Don’t let the mixture go below the original 3 cups or it will lose its fermentation power. It may be divided and used 2 weeks after the last addition of fruit. Don’t refrigerate it. Once the starter is made and divided, you should add 1 cup of fruit and 1 cup of sugar every 10 days to 2 weeks.
The entire fruitcake recipe will be available in the November/December 2023 issue of ACD!
