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
- 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 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
Recipe and photo credit: Red Star Yeast