Here’s an old-time fruit sauce that relies on fermentation. Think sourdough starter for a fruit sauce.
Use 1 cup starter to make sauce. Give the other cup to a friend along with the recipe, or use to start a second batch.
This recipe is from the Cross Country Cookery cookbook.
Vintage Fruit Sauce
- 3/4 cup peaches chopped
- 3/4 cup pineapple tidbits drained
- 6 marachino cherries chopped
- 1 1/2 cup sugar
- 1 package dry yeast
Ferment the fruit by combining all ingedients in glass jar with loose cover - an apothocary jar is perfect. Stir several times the first day. Stir. Do Not Refrigerate!
Set in a fairly warm place. Continue to stir once a day. At the end of 2 weeks, the starter has fermented enough to make sauce.
Fruit and sugar must be repeated every 2 weeks.
From Mary Bain, Hinsdale, Illiniois. Makes 2 cups. You can also use drained, canned, peaches, cut in pieces Use over ice cream, in salads, etc.