1 (16 oz.) can sliced peaches in light syrup, drained
1 (17 oz.) can apricot halves, drained
1 (20 oz.) can pineapple chunks, undrained
1 (8 oz.) jar maraschino cherries, undrained
5 c. sugar
1 2/3 c. brandy

Combine all ingredients in a large glass mixing bowl; stir gently. Ladle mixture into clean jars; cover with metal lids, and screw bands only fingertip tight. Let stand in a warm, dark place 3 weeks, stirring fruit every other day with a wooden spoon.

Serve fruit over ice cream, orange sherbet, or pound cake, reserving at least 1 1/2 cups fruit mixture to use as a starter at all times. Yield: 2 1/2 quarts.

Note: To replenish starter, add 1 cup sugar and one of the first 3 ingredients every 1 to 3 weeks, alternating fruit each time; stir gently. Cover and let stand at room temperature 3 days before serving.