2 cups oranges
2 cups fresh pineapple
2 cups fresh pears
2 cups fresh peaches
2 cups fresh cherries or grapes
2-1/2 cup white sugar
6″ stick cinnamon
1 pt. apricot brandy
Combine fruit and sugar. Let stand 3 hours. Stirring once or twice. Tie cinnamon in cheesecloth bag. Add to fruit and brandy. Cover loosely and let stand at least 1 week, stirring once a day.
To keep pot going, add 1 cup sugar and 2 cups fruit to replace every 2 cups removed. The fruit pot bay be started at the beginning of the summer with strawberries, oranges and grapes. Add more fruit and sugar as they come into season – e.g. raspberries, peaches, pears, melon balls. Keep refrigerated or in a cold room. You can keep one going all year round in your refrigerator.