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.
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