Instructions: I am sending this in response to Bill Hatchers request - from "The

In large bowl combine fruits and sugars. Let stand 3 hours, stirring once or twice. Tie cinnamon in cheesecloth bag; add to fruit along with brandy.

Pour into jar and cover loosely. Let stand at least a week, stirring once a day. An apothecary jar makes an ideal storage container.

Yield: 12 cups

To keep starter going: Add 1 cup sugar and 2 cups chopped fruit to replace every 2 cups of fruit and syrup removed. If only fruit is removed, and you begin to get too much syrup, add 2 cups of fruit and no sugar. If brandied mixture will not be used for some time, refrigerate it. Remove and let stand at room temperature to reactive fermentation.

In winter, the following canned fruits may be substituted for fresh: Follow method for fresh fruit. Serve over ice cream.

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