Homemade Brandied Fruit - cooking recipe

Ingredients

1 1/2 c. thoroughly drained canned fruit (chunk pineapple, sliced peaches and 6 to 8 maraschino cherries)
1 1/2 c. granulated sugar
1 pkg. active dry yeast

Preparation

Combine ingredients in a 1-quart glass container with a loose-fitting lid. Stir 3 or 4 times on the first day with a wooden spoon and once a day thereafter.
After 7 days, the fruit has made a start.
Every 2 weeks, add 1 cup thoroughly drained fruit and 1 cup granulated sugar.
Fruit can be used 24 hours after each addition of ingredients.
Use as a sauce over ice cream, relish with ham, etc.
Always keep 1 cup for starter.