I can't determine if this recipe calls for 1 quarter of cup of sugar or 1 and 1/4 c. of sugar, same for the Brandy. Could you please clarify for me. Thanks

Hi Ross,

The recipe reads 1 and 1/4 rather than 1/4.

Hope this helps,

-- CM

After I use some of this how do I keep the starter going?

I used to have this starter for years. I would add 1 cup sugar to it about every 4-5 weeks. I think I added a little brandy to it every other time, but the sugar should keep it going along and with adding more of the preferred drained fruit when it gets low. I used it in drinks, over ice cream and as a glaze for ham. It was awesome. There is so much more u can use it for, I just didn't take the time to experiment.

I have never made a starter, but to keep it you follow these directions:

1 c. sugar
1 pkg. of dry yeast
1 c. of well drained, cut up fruit
Choice of canned peaches, apricots, pineapple chunks or maraschino cherries.

Mix sugar and dry yeast with fruit. Stir and let ferment about 2 weeks before adding to or using. Every 2 weeks add a cup of sugar and a cup of fruit. Stir to dissolve sugar.

Store in a large glass jar (preferably a gallon size). Do not refrigerate. Keep lid slightly loose. Always keep at least 1 1/2 cups of mixture in the jar.

MANY years ago (45-50) my mother got a starter from someone, I don't recall adding more brandy, just drained fruit & 1 cup sugar weekly after it was going.