How To Make Brandied Fruit-Preserving Your Fruit Without Canning

Brandied fruit is a delicious treat. It’s wonderful as a shortcake topping, over ice cream or even by itself in a bowl. A simple treat that is also a great hostess or holiday gift!

When fruit is in season, you can can it, dehydrate it, or freeze it to store it for later use. Some will also preserve fruit by making it into wine, juice or jelly. Have you ever tried making it into brandied fruit?

You can make nearly any fruit into brandied fruit. The best stone fruits to add to brandy are peaches, apricots, and cherries. Berries such as blueberries, strawberries, or raspberries will also work, but they may become very soft and mushy. Brandied berries are still great over ice cream and cakes, or mixed into baking mixes.

The reason they are great for pantry storage is that the brandy and sugar act as a preservative. There is no need to process this fruit in a canner, as the sugar and alcohol will act as the preservative

brandied peaches

The fruit will be ready after 6 weeks. To serve, simply spoon the fruit over cakes or ice cream. Other ways to enjoy brandied fruit:

  • Baking into a brandied fruit cake
  • Adding to sangrias, or brandied fruit cordial
  • Muddling into a glass with mineral water
  • Blending into a cake frosting or topping
  • Layering on top of turkey or roasts for additional flavor
  • Blending into an adult jam for crackers and cheese plate
  • Blending into a brandied fruit compote
brandied fruit pouring brandy
Brandied Fruit

How To Make Brandied Fruit-Preserving Your Fruit Without Canning

Heather Harris
5 from 1 vote
Course Desserts


  • 2 cups fruit for every pint desired
  • 1 1/2 cups brandy per pint
  • vanilla bean optional
  • 2-3 Tablespoons honey or organic sugar optional, but useful for more bitter fruits


  • Peel, pit and cut into slices 2 cups of fruit for every pint jar.
  • Add 2 Tablespoons honey or organic sugar to a medium sized stock pot for every pint jar you are filling.
  • Slid in one vanilla bean per quart jar (optional)
  • Add in 2 cups of your choice of brandy.
  • Bring to a simmer, stirring constantly to allow sugar to dissolve.
  • Pour hot brandy syrup over fruit.
  • Cap tightly.
  • Store in a cool, dark place, shaking every couple of days.

What are some ways you would enjoy brandied fruit? Which one would you try first?

Brandied Fruit
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5 thoughts on “How To Make Brandied Fruit-Preserving Your Fruit Without Canning”

  1. Hi, I’m not sure I understand the recipe. Do you use 1 1/2 cups of brandy for each pint jar, or 2 cups? It says both. Thanks!

    1. Platte River Girl

      5 stars
      I’m presuming since the alcohol & sugar preserve the fruit (preventing bacteria, mold, etc to form), you will need enough to keep the fruit covered.

    1. The alcohol is lost when heating. You are to make a simple syrup and let cool and then add your brandy, rum or whatever you want to use. I made some with rum. So yes you need to keep the alcohol content high to preserve the fruit.

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