Vintage Fruit Sauce

An innovative use of yeast in fermenting favorite fruits for a sauce used on desserts, meats and many other foods. Many people prepare Vintage Fruit Sauce in decorative jars as gifts for friends.

Yield: 2 batches of sauce

Ingredients

Fermented Fruit Starter

3/4 cup canned peaches in heavy syrup, drained and cut into pieces
3/4 cup canned pineapple tidbits in heavy syrup, drained
6 maraschino cherries, cut in half
1 1/2 cups granulated sugar
2 1/4 teaspoons Active Dry Yeast

Vintage Fruit Sauce

1 cup fermented fruit (starter)
1/2 cup canned peaches in heavy syrup, drained and cut into pieces
1/2 cup canned pineapple tidbits in heavy syrup, drained
6 maraschino cherries, cut in half
1 cup granulated sugar

Instructions

Fermented Fruit Starter: Combine ingredients and place in a glass jar with a loose cover - an apothecary jar is perfect. Stir several times the first day, then stir once a day. At the end of two weeks the starter has fermented enough to make sauce.
Vintage Fruit Sauce: Combine all ingredients in a glass jar with a loose cover; stir well. Set in a fairly warm place. Continue to stir once a day. Fruit Sauce can be served after one week. Fruit and sugar (peaches, pineapple, maraschino cherries and granulated sugar) must be repeated every two weeks. No need to refrigerate. Sauce will keep many months if directions are carefully followed.

Notes

Tip: One cup of the starter is enough to make the Sauce so the other cup may be given to a friend along with the recipe, or used to start a second batch of Sauce. We do not recommend doubling the Sauce recipe.

When recipes call for Vintage Fruit syrup - drain Vintage Fruit Sauce and use liquid collected.

When recipes call for Vintage Fruit - drain Vintage Fruit Sauce and use the fruit collected.

Everyday Uses

For Desserts

Spoon over angel food or pound cake, ice cream or sherbet, pudding, layer with ice cream for parfaits, your favorite dessert crepes, your favorite cheesecake.

For Toppings

Combine Vintage Fruit Sauce with sour cream and brown sugar, whipped cream, sweetened whipped cream cheese, macaroon cookie crumbs, granola cereal, chopped nuts.

For Main Dishes

Spoon over ham slice, spoon over Canadian bacon, add to rice stuffing for poultry or game, spoon over pancakes of French toast for breakfast/brunch.

For Salads

Spoon over cottage cheese, fold into your favorite gelatin, spoon onto lettuce cups, top with sunflower nuts or cashews.

For Vegetables

Add to cooked carrots, add to cooked squash.

For Fruit Compotes

Heat Vintage Fruit Sauce, spiced grapes and sliced grapes, combine Vintage Fruit, sliced pears and green grapes, combine Vintage Fruit, orange slices and toasted almonds for breakfast.

Attribution

Recipe and photo used with permission from: Red Star Yeast