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
Ingredients
Vintage Fruit Sauce
- 1 cup Fruit Starter (recipe below)
- 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
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
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
Instructions
Fruit Starter
- Combine ingredients and place in a large 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.
- 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.
Vintage Fruit Sauce
- Combine all ingredients in a large 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: When recipes calls for...Vintage Fruit syrup - drain Vintage Fruit Sauce and use liquid collected.Vintage Fruit - drain Vintage Fruit Sauce and use the fruit collected.
Every Day Uses
- DessertsSpoon over angel food or pound cake, ice cream or sherbet, puddingLayer with ice cream for parfaits, dessert crepes, cheesecake
- ToppingsCombine fruit sauce with whipped cream, sour cream and brown sugar, sweetened whipped cream cheese, macaroon cookie crumbs, granola cereal, chopped nuts
- For Main DishesSpoon over sliced ham, Canadian bacon, pancakes or French toastAdd to rice or stuffing
- For SaladsSpoon over cottage cheese, lettuce cups (top with sunflower nuts or cashews)Fold into your favorite gelatin
- For VegetablesAdd to cooked carrots or squash
- For Fruit CompotesHeat Vintage Fruit Sauce, spiced grapes and sliced grapesCombine Vintage Fruit, sliced pears and green grapesCombine Vintage Fruit, orange slices and toasted almonds for breakfast
Notes
Vintage Fruit Sauce Tips:
- Vintage Fruit Sauce is easy to start with any of our dry yeast products and will keep for months with very little attention. An apothecary jar of Vintage Fruit Sauce is an attractive conversation piece on a kitchen counter. Here are some tips to help you in making your fruit sauce.
- You can be enjoying this delicious Vintage Fruit Sauce in 3 weeks. The fruit starter takes 2 weeks to ferment; then the sauce can be made. The fruit sauce needs to ferment for 1 week and then is ready to use. For best fermentation, the sauce should be made in two small batches rather than one large batch. Fruit and sugar should be added to the sauce every two weeks to keep the fermentation process going.
- If you use a large amount of sauce at one time and have very little fruit left, replenish the sauce with 1 cup fruit and 1 cup sugar for each cup of sauce used; let stand overnight before using again. Return any drained syrup to the sauce mixture.
- For both the Fruit Starter and Fruit Sauce, use peaches and pineapple in heavy syrup; the sugar in the syrup helps in the fermentation process and the fruit has a bright color. Stir each day to help dissolve the sugar. Always keep in a loosely covered glass jar in a fairly warm place as air and temperature are important in fermenting the fruit.
- If you use Vintage Fruit Sauce frequently, you may like to have two jars of Fruit Sauce going – then you’ll always have some extra to give to a friend. It’s a great gift idea too!
