Brandied Fruit Sauce

Ingredients

1 cup brandy
fresh or canned fruit, as desired
sugar

Preparation

Place brandy in a stone crock or glass jar with tight-fitting lid. Add 1 cup combination of fresh or canned fruit, plus 1 cup sugar. Fruit suggestions are raspberries, Royal Anne cherries, currants, peaches, apricots, pineapple chunks, gooseberries, mandarin oranges and maraschino cherries (apples, bananas, strawberries and pears are not recommended). Keep fruit mixture at room temperature, adding 1 cup fruit plus 1 cup sugar every 5 to 7 days. Five weeks is usually sufficient to bring fruit to serving quality. Fruit may be added for a longer period of time, but do not refrigerate while fruit is being added. If not adding more fruit, refrigerate mixture. The fruit is now ready to serve. If desired, use 1 cup of brandied fruit to start another mixture.

Brandied Fruit Sauce is excellent over unfrosted cakes and large scoops of creamy Roberts Vanilla Ice Cream. Have plenty on hand for guests and gift-giving.