Brandied Fruit

This is an old recipe dating before use of brandied fruit made with "starter." It is delicious over vanilla ice cream and also makes a pretty holiday gift.

1 (16 ounce) can apricots
1 (16 ounce) can peach halves
1 (20 ounce) can crushed pineapple
1 (10 ounce) jar maraschino cherries
1 (11 ounce) can Mandarin orange slices
1 cup brandy or Bourbon

Let fruit drain for 12 hours. For every cup of drained fruit add 1/2 cup sugar. Let stand 12 hours. Add 1 cup brandy or Bourbon. Put into jars and store in refrigerator. Ready to serve in 3 weeks.

Yields barely 1/2 gallon.