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.

This recipe makes 2 batches of sauce.

Ingredients

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

1. 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.
2. 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 must be repeated every two weeks. No need to refrigerate. Sauce will keep many months if directions are carefully followed.

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

Reprinted with permission from Red Star Yeast.