Go Back
jars of brandied peaches and raspberries

Brandied Fruit Recipe

Heather Harris
Ready to make your own brandied fruit? Here are the steps you will need to follow.
5 from 1 vote
Course Desserts


  • Sharp knives
  • Cutting board
  • Assortment of mixing bowls
  • Clean jars and lids


  • 2 cups fruit of choice
  • 1 cup brandy approx.
  • 2/3 cup white sugar
  • 2/3 cup soft brown sugar


  • Peel, pit and cut the fruit into slices or chunks. If you are doing cherries, just pit and leave whole. Raspberries, blackberries, and other similar berries can be left whole.
    sliced peaches marinating in sugars
  • Mix the sugar together in a bowl and add the fruit, tossing very gently so the fruit is covered in the sugar mix and set aside for an hour.
    raspberries coated in sugar
  • Make sure your jars and lids are clean and sterilized. You can do this by placing them in the dishwasher for an hour on the sanitize cycle. This is something you can be working on while the fruit is soaking in the sugar mixture.
  • Place the fruit in the jar and pour over the brandy to cover the fruit. Gently turn the jar upside down to allow air pockets to escape and brandy to penetrate the fruit.
  • Stir and allow the sugar to dissolve.
  • After a day open and check the jar as the fruit absorbs the brandy and it may not be covering the fruit, so you might need to top up with a little more brandy.
  • Cap the jar again and leave the jars in a cool dark place to mature, giving them a gentle shake every couple of days to ensure even penetration of the brandy into all parts of the fruit.
  • After one month the fruit will be ready to start using. At this stage transfer to the refrigerator and use within three months.