Vintage Fruit Sauce

Made  times
Joan Zaffary 1

"A delicious sauce for over ice cream or pound cake."
Added to shopping list. Go to shopping list.


15 min. 0 servings yields 2 cups
Serving size has been adjusted!

Original recipe yields 0 servings



  • Prep

  • Ready In

  1. to ferment fruit:
  2. Combine ingredients and place in a
  3. glass jar with a loose cover-an apothecary jar is perfect. Stir several
  4. times the first day, then stir once a
  5. day. At the end of two weeks the starter has fermented enough to make sauce.
  6. Sauce:
  7. Combine all ingredients in a glass jar with a loose cover; stir well. Set
  8. in a fairly warm place. Continue to stir once a day. Sauce can be served
  9. after one week. Fruit and sugar must be repeated every two weeks.
  10. It is necessary to make a two cup recipe
  11. to ferment the fruit. However, one cup
  12. is enough to make the sauce, so the other cup may be given to a friend
  13. (along with the recipe), or used to start two batches of sauce.