Vintage Fruit Sauce

By Hklbrries

Ingredients

• Fruit Starter:
• 3/4 c canned peaches in heavy syrup, drained and cut into pieces
• 3/4 c canned pineapple chunks in heavy syrup, drained
• 6 maraschino cherries, halved
• 1 1/2 c sugar
• 1 package dry yeast
• Fruit Sauce:
• 1 c fermented fruit
• 1/2 c canned peaches in heavy syrup, drained and cut into pieces
• 1/2 c. canned pineapple in heavy syrup, drained
• 6 maraschino cherries, halved
• 1 c sugar

Details

Servings 2

Preparation

Step 1

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.

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. Sauce can be served after one week. Fruit and sugar must be repeated every 2 weeks. No need to refrigerate. Sauce will keep many months if directions are carefully followed.

Spoon over angel food or pound cake, ice cream or sherbet, pudding, dessert crepes, cheesecake, pancakes, French toast or cooked carrots. Serve with grapes and sliced bananas or with orange slices and toasted almonds as a fruit compote.