5.0 from 4 reviews
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
Fruit Starter

  • ¾ cup Canned peaches in heavy syrup, drained and cut into pieces
  • ¾ cup Canned pineapple tidbits in heavy syrup, drained
  • 6 Maraschino cherries, cut in half
  • 1½ cups Sugar
  • 2¼ tsp Active Dry Yeast

Vintage Fruit Sauce

  • 1 cup Fermented fruit (starter)
  • ½ cup Canned peaches in heavy syrup, drained and cut into pieces
  • ½ cup Canned pineapple tidbits in heavy syrup, drained
  • 6 Maraschino cherries, cut in half
  • 1 cup Sugar
  1. This recipe is featured at Fat Girl Trapped In A Skinny Body.

  2. Fermented Fruit Starter:

  3. 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.
  4. 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.

  5. Vintage Fruit Sauce:

  6. 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.

  7. NOTE:

  8. When recipes call for Vintage Fruit syrup - drain Vintage Fruit Sauce and use liquid collected.

  9. When recipes call for Vintage Fruit - drain Vintage Fruit Sauce and use the fruit collected.


  11. For Desserts

  12. spoon over:

  13. angel food or pound cake
  14. ice cream or sherbert
  15. pudding

  16. layer with ice cream for:

  17. parfaits
  18. your favorite dessert crepes
  19. your favorite cheesecake

  20. For Toppings

  21. combine Vintage Fruit Sauce with:

  22. sour cream and brown sugar
  23. whipped cream
  24. sweetened whipped cream cheese
  25. macaroon cookie crumbs
  26. granola cereal
  27. chopped nuts

  28. For Main Dishes

  29. spoon over ham slice
  30. spoon over Canadian bacon
  31. add to rice stuffing for poultry or game
  32. spoon over pancakes of French toast for breakfast/brunch

  33. For Salads

  34. spoon over cottage cheese
  35. fold into your favorite gelatin
  36. spoon onto lettuce cups, top with sunflower nuts or cashews

  37. For Vegetables

  38. add to cooked carrots
  39. add to cooked squash

  40. For Fruit Compotes

  41. heat Vintage Fruit Sauce, spiced grapes and sliced grapes
  42. combine Vintage Fruit, sliced pears and green grapes
  43. combine Vintage Fruit, orange slices and toasted almonds for breakfast

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  1. This was called “Baptist Fruit” back in the 1970s. In fact the starter we used was from Baptist folks. It appeared to be a way to have alcohol without fear of peer judgement.

  2. I finally found the recipe!!! My mom made this when I was a kid and the recipe never surfaced. I’ve looked multiple times to find out what it was called so I could make it and THIS IS IT!!!! Can’t wait to start the tradition with my children.

  3. My wonderful Mother in Law used to make this starting with a can of fruit cocktail purchased at the Grocery store if I remember correctly. What if any difference would change in the recipe? PS: She was as golden as the best of any summer sunset.

    • Hi Bud,
      Fruit cocktail will work just fine. Use about 1 1/2 cups of the fruit cocktail to create your starter, and about 1 cup for the Vintage Fruit Sauce.
      Your mother-in-law sounds like she was a great lady! 🙂
      Happy baking!

    • My mom used fruit cocktail also, in antique tom’s glass candy display jar

  4. Cannot wait to try this!

  5. when the fruit is ready after 2 weeks if I don’t want to seperate the starter into seperate 1 cup starters can I just add the new fruit to the orginal starter or will this reck the starter. What amounts do I use? Thanks

  6. This looks great….is there alcohol at all in the final product? I would think that letting fruit ferment would produce alcohol.

  7. I am happy to know this Vintage Fruit Recipe is still around. I remember making this delicious mixture back in probably the 50’s or 60’s and just happened to come across the recipe when I was looking for some other Red Star bread recipes in my collection. It was wonderful and we loved it on our homemade yogurt. It was very pretty to serve in a beautiful glass bowl for parties to go along with other foods and ice-cream and especially a big bowl of yogurt then as well. Joan Carnett

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