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Vintage Fruit Sauce Recipe

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This recipe for Vintage Fruit Sauce, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John/Gloria Wenstad
Added: Monday, December 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients listed below.

Directions:
Directions:
To ferment fruit:
3/4 c drained canned peaches, cut in pieces
3/4 c drained pineapple tidbits
6 maraschino cherries, cut in half
1 1/2 c sugar
1 pkg dry yeast Makes 2 cups

Combine ingredients and place in a glass jar with a loose cover. Stir several times the first day, then stir once a day. At the end of two weeks the starter has fermented enough to make the sauce.

SAUCE: 1 c fermented fruit 1/2 c cut,drained peaches; 1/2 c drained pineapple; 6 maraschino cherries cut in half; 1 c sugar

Combine all ingredients in a glass jar with a loose cover; stir well. Set in a fairly warm place. Stir once a day. Sauce can be served after one week.
Fruit and sugar must be repeated every two weeks.

Personal Notes:
Personal Notes:
This is a friendship mixture. We remember when we got married, this was going around. It is good for awhile. It is good on vanilla ice cream.

 

 

 

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