Vintage Fruit Starter - Recipe

VINTAGE FRUIT STARTER

3/4 c. canned peaches in heavy syrup, drained & cut into pieces
3/4 c. canned pineapple chunks in heavy syrup, drained
6 Maraschino cherries, cut in half
1 1/2 c. sugar
1 pkg. yeast

Combine ingredients and place in a glass jar with a loose cover - an apothecary jar is perfect. 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. Makes 2 cups.

One cup of the starter is enough to make the sauce. The other cup may be given to a friend along with the recipe, or used to start a second batch of sauce. Doubling the sauce recipe is not recommended.

FRUIT SAUCE:

1 c. fermented fruit
1/2 c. canned peaches in heavy syrup, drained & cut into pieces
1/2 c. canned pineapple chunks in heavy syrup, drained
6 Maraschino cherries, cut in half
1 c. sugar

Combine all ingredients in a glass jar with a loose cover; stir well. Set in fairly warm place. Continue to stir once a day. 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 followed carefully.

New recipes

recipe reviews
Vintage Fruit Starter

· May 19 · #69014

Barbara (Michigan) says:

I've had a crock full of this recipe going for over 25 years by periodically replenishing, but nowhere near as often as every two weeks. I sometimes go several months before adding more fruit and sugar. You must not let it ever get below 1 cup, and never add more frequently than two week intervals. Delicious.

SPREAD THE LOVE - SHARE THIS RECIPE
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend