Brandied Fruit is a great way to preserve fresh fruit without having to deal with the heat of canning, which makes it perfect for the summer.
We have brandied several fruits, from strawberries to apples. Our experience with apples is that even after a year the apples are just as crispy as they were when we first brandied them. However, the apples have absorbed the alcohol and tastes just like the alcohol we used to preserve it. Depending on your tastes and uses this can be a good or a bad thing.
For the apples we just mixed everything together.
The Strawberries are more like a strawberry shortcake sauce (and it tastes great on shortcake), and did not pick up as much of the alcohol flavor. However, when we did the strawberries, we cooked them a little on the stove first.
- 1 c. brandy (we used white whiskey)
- 1 c. sugar
- 1 c. fruit (sliced)
- Mix brandy sugar and fruit
- Place in airtight jar for at least 2 weeks
brandied fruit is an awesome gift, when I give some brandied strawberries to my friends, they all want more. In the past this was to preserve food over the winter, but now it is a way to enjoy nature’s goodness.
Until you have had strawberry shortcake with a brandied strawberry topping, you have no idea what you are missing.