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|  | Brandied Desert Fruits
one pound of light brown sugar
3 cups of water
1 1/2 pounds of Thompson seedless grapes in small clusters
one 6 ounce package of dried apricots
one 10 ounce package of pitted dates
1 cup of raisins
1/2 cup of blanched whole almonds
1 cup of brandy
Combine the sugar and water in a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
While the syrup is simmering, arrange the fruit and almonds in hot, sterilized jars.
Remove syrup from heat and add brandy. Pour over fruit and seal jars.
Place each jar as it is filled onto rack in canner or deep kettle half filled with hot water. When canner is filled, add hot water to cover jars 1 to 2 inches.
Cover canner and bring water to boil. Reduce heat to hold water at a steady boil. Start processing time when water reaches a full boil. Process 20 minutes. Makes 2 quarts |
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