An Inebriated Fruit Salad -
Brandied Fruit Recipe

This Brandied Fruit Recipe is better and better the longer it sits. The minimum is 4 weeks for it to become properly inebriated.
Traditionally this was started at the end of summer, when fresh fruit was being harvested and made in preparation for Thanksgiving and the Christmas Holidays.

brandied fruit recipe, how to make brandied fruit

The combination of fruits with the sugars and brandy, in this simple fruit salad recipe, steep and "work" together to create a marvelous fruit salad dessert.

You can actually keep this simple salad recipe going year-round, if you have any left to work with after the holidays.

This dessert also makes a great gift in a gift basket. You could decorate it up in a mason jar.

This dessert is traditionally served in Eastern Europe on Christmas Eve.

Brandied Fruit Recipe


• 9 cups (2240 ml) diced fruit (blueberries, peaches, raspberries, oranges, cantaloupe, pineapple)

• 4 cups (1000 ml) granulated sugar

• 4 cups (1000 ml) brown sugar - firmly packed

• 4 cups (1000 ml) good-quality brandy


1. Wash, peel (if necessary), seed & dice all fruits.

2. In a very large bowl or stainless steel pot, combine all the fruit with the sugars, tossing to mix well. Cover and let it “work” for about 1 hour, stirring occasionally.

3. Pour enough brandy over the fruit mixture to keep the fruit submerged.

4. Cover and store in a cool dark place for at least 4 weeks. Since the brandied fruit improves with age, letting it sit for longer than a month only enhances the flavour.

5. After 4 weeks, you can keep the brandied fruit on the kitchen counter and as the fruit level diminishes, you can add more diced fruit and sugar with enough brandy to cover.

6. Serve this brandied fruit alone with a dollop of whipped cream , or over angel food cake or ice cream.

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