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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.


Average: 3.9 (7 votes)
This recipe makes 2 batches of sauce
Canned peaches in heavy syrup, drained and cut into pieces3/4 cup
Canned pineapple tidbits in heavy syrup, drained3/4 cup
Maraschino cherries, cut in half6
Sugar1+1/2 cups
Active Dry Yeast2+1/4 tsp
Vintage Fruit Sauce
Fermented fruit (starter)1 cup
Canned peaches in heavy syrup, drained and cut into pieces1/2 cup
Canned pineapple tidbits in heavy syrup, drained1/2 cup
Maraschino cherries, cut in half6
Sugar1 cup

This recipe is featured at Fat Girl Trapped In A Skinny Body.


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.



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.





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


vintage fruit sauce

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

We recommend dividing the

We recommend dividing the starter into separate 1 cup containers.


Happy baking!




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

Yes, the fermentation will

Yes, the fermentation will produce some alcohol.

Vintage Fruit Sauce


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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