Brandied Fruit Starter Recipes

Steps:

• TO START: Combine all ingredients in a clean, large glass jar.
• Stir gently with wooden spoon.
• Cover and let stand at room temperature for three weeks, stirring at least twice a week.
• Fruit is fermented when it is translucent.
• CARE AND FEEDING: Stir mixture daily.
• Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
• Cover and let stand at room temperature at least three days before using.
• Do not add fruit more often than once every two weeks.
• Do not delay adding fruit for more than one or two days past schedule.
• IMPORTANT: To keep the starter going, retain at least three cups at all times.
• SHARING: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion.
• Do this just before you would do a normal feeding.
• Feed each portion.
• Give one portion to a friend (with Care and Feeding directions) and keep one for yourself.
• Search on "friendship fruit" to find recipes that use this.
• There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

Steps:

• In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
• Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

Steps:

• Brandied Fruit Starter should last indefinitely if handled properly. Use clean equipment and keep it covered. Combine all ingredients in a clean, nonmetal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake when desired, reserving at least 1 cup starter at all times. To replenish starter: Add 1 cup sugar and one of the fruits (pineapple chunks, peaches, apricot halves or maraschino cherries) every 1 to 3 weeks, alternating fruits each time; stir gently. Cover and let stand at room temperature 3 days before using again. When you have 6 cups you can divide the fruit and start a second glass container or give 3 cups away or make the Friendship Cake. *Apricot or peach brandy may be substituted, if desired. FRIENDSHIP CAKE MIX: Combine in a gallon glass jar 2 1/2 cups sugar, 1 1/2 cups brandied fruit Starter and 1 (32-ounce) can sliced peaches with juice; stir all together; stir several times the first day and thereafter, stir once each day. Keep covered and at room temperature. On Tenth Day add: 1 (32-ounce) can chunk pineapple with juice 2 1/2 cups granulated sugar Stir once a day for 10 days. On Twentieth Day add: 1 (32-ounce) can fruit cocktail with juice 2 1/2 cups granulated sugar 1 (10-ounce) jar maraschino cherries with juice, diced Stir once a day for 10 days. On Thirtieth day: Drain liquid from fruit. Divide the juice into 1 1/2 cups each. Place in jars with tight lids and give to a friend with a copy of recipe as soon as possible. Divide fruit into thirds. Makes 3 cakes. Cakes can be frozen after they are baked. Juice or fruit cannot be frozen. Friendship Cake Mix Recipe: Combine all ingredients together, mixing well. Bake in greased and floured Bundt pan at 350°F (175°C) for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pan on rack for 15 minutes before removing. Cool completely on wire rack.

Steps:

• Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.

Steps:

• Combine all ingredients in a clean, nonmetal bowl.
• Stir gently.
• Cover mixture and let it stand at room temperature for 3 weeks.
• Stir mixture two times per week.
• Serve fruit over ice cream or pound cake.
• Reserve at least 1 cup of starter mixture at all times.
• To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
• Stir gently after adding fruit and sugar.
• Cover and let mixture stand at room temperature 3 days before using.

Steps:

• 1. 1 (15 1/4 oz.) can pineapple chunks, drained 1 (16 oz.) can sliced peaches, drained 1 (17 oz.) can apricot halves, drained 1 (10 oz.) jar maraschino cherries, drained 1-1/4 c. sugar 1-1/4 c. brandy
• 2. Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times. Two is better

Steps:

• In a medium saucepan, bring dried fruit and cider to a boil over medium-high. Reduce heat and simmer until liquid is almost absorbed, 8 minutes. Transfer fruit mixture to a food processor and pulse until finely chopped but not pasty. Transfer to a medium bowl and stir in pecans and brandy. (To store, transfer to an airtight container and refrigerate, up to 1 week.)
• Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to an 1/8-inch thickness. With a 3 1/2-inch cookie cutter, cut dough into 12 rounds, then press rounds into 12 standard muffin cups (dough should come 3/4 inch up sides). Divide fruit mixture among cups and brush edges with egg. With a 2 1/2-inch cookie cutter, cut remaining dough into 12 smaller rounds (reroll scraps if necessary). With lightly floured decorative cutters or a knife, cut out shapes from smaller rounds (or cut slits to vent). Place on tartlets, pressing lightly at edges to seal. Brush tops with egg and sprinkle with sugar. Freeze until firm, 10 minutes (or up to 1 day).
• Bake until tartlets are golden brown, 25 minutes, rotating pan halfway through. Let cool in pan, 5 minutes. Run a thin knife around each tartlet; transfer to a wire rack to cool completely.