Vintage Cranberry Sauce

By Hklbrries

Ingredients

• Fruit Starter:
• 1 cup sugar
• 1 cup warm water
• 1 1/2 cups fresh or frozen cranberries
• 3/4 cup chopped raisins
• 1 package dry yeast
• Fruit Sauce:
• 1 1/2 cups sugar
• 1 1/2 cups water
• 2 cups cranberries
• 1 cup chopped raisins
• 1 cup fermented Fruit Starter

Details

Servings 2

Preparation

Step 1

Fruit Starter: Combine sugar and water; stir to dissolve sugar. Bring mixture to a boil. Add cranberries and raisins; cook about 7 minutes. Cool.

Place cooled mixture in a lightly covered jar and add yeast. Mix well. Set in a fairly warm place. 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 sugar and water; stir to dissolve sugar. Bring mixture to a boil. Add cranberries and raisins; cook about 7 minutes. Cool. Add fermented fruit; stir well.

Set in a fairly warm place. Continue to stir once a day. Sauce can be served after one week.

Cooked fruit and sugar combination must be repeated every two weeks. No need to refrigerate. Sauce will keep many months if directions are carefully followed.

Serve as a topping for cottage cheese, add to rice stuffing, or serve as a condiment with holiday meals.