Go Back
Brandied Fruit

How To Make Brandied Fruit-Preserving Your Fruit Without Canning

Heather Harris
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.