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Vintage Fruit Sauce
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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.
INGREDIENTS
This recipe makes 2 batches of sauce
To ferment fruit (starter): |
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| Canned peaches in heavy syrup, drained and cut into pieces | 3/4 cup | ||
| Canned pineapple tidbits in heavy syrup, drained | 3/4 cup | ||
| Maraschino cherries, cut in half | 6 | ||
| Sugar | 1+1/2 cups | ||
| Active Dry Yeast | 2+1/4 tsp | ||
Vintage Fruit Sauce |
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| Fermented fruit (starter) | 1 cup | ||
| Canned peaches in heavy syrup, drained and cut into pieces | 1/2 cup | ||
| Canned pineapple tidbits in heavy syrup, drained | 1/2 cup | ||
| Maraschino cherries, cut in half | 6 | ||
| Sugar | 1 cup | ||
DIRECTIONS
Fermented Fruit Starter:
Combine ingredients and place in a glass jar with a loose cover - and 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 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.
NOTE:
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.
EVERY DAY USES...
For Desserts
spoon over:
- angel food or pound cake
- ice cream or sherbert
- 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