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Brandied Fruit Salad


1 can (16 oz) of black cherries (stoned)
1 can (16 oz) of pineapple pieces (diced smaller)
1 can (16 oz) of peach slices (diced smaller)
1/2 cup sultanas
1/2 cup raisins
1 cup of prunes (stoned and chopped)
1/2 cup of sugar
3/4 cup of brandy

Strain juices from all canned fruits into a saucepan and add sultanas, raisins, prunes and sugar. Bring juice mixture to the boil and simmer for 10 minutes. Cool, then add all chopped fruit and brandy. Place in sealed jars in fridge and store for at least 2 weeks before use. Keeps indefinitely (if you can refrain from eating it!) Serve with dollop of thickened cream.

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