So Mother’s Day, it was pretty great.  My husband totally spoiled me and even got me ice cream for breakfast.  Bless him. For some reason Mother’s Day this year got me thinking about traditions (besides making ice cream for breakfast mandatory from here on out)… mainly in regards to food.  I want to pass on recipes to my daughter.  Recipes that are classic, versatile, and obviously delicious.   I don’t have any heirloom recipes from grandparents or parents, and it’s something I really want to give to my kids… whether they use them or not, well, that’s another thing. But at least they’ll be there in case they want to use them.  When I saw this recipe for a ‘Vintage Fruit Sauce’ on the Red Star Yeast website and it totally intrigued me and seemed like it might fit the ‘heirloom recipe’ category.

First of all, what makes it ‘vintage?’ Just the word vintage sorta made me think it might be a good recipe to pass on, I don’t know why, it just did.  So I did some google searches and I still really don’t know what makes it vintage… I’m assuming because the whole canned fruit cocktail thing became popular in the 50’s, so that’s means it’s vintage… that’s my theory (which could be 100% wrong). And then the next thing that stuck out to me was the yeast, in fruit? Just that combination alone was so beyond anything I’d ever heard of. It got me really curious. I couldn’t kick the idea of combining fruit and yeast. So I had to try it.

I mixed everything in a bowl, separated in into jars (took a quick pic for instagram, obviously!) and put it on the counter. And then I did some more research to see exactly what it was I was making.

Turns out, I’m about to make me some moonshine! OK, not really. But, the combination of yeast and sugar turns to alcohol. So now I just have to wait 2 weeks to see if this little science experiment works. Am I gonna get me some moodshine, or a delicious fruit syrup to use in a ton of different recipes? Or am I just gonna get a couple of jars of moldy, smelly, yucky fruit?

Day 1: sugars and fruit separate a lot in the jar. I turned the jar upside down every few hours to ‘stir’ the mixture.
Day 2-4: Mixture is starting to solidify and separate less. Each time I open the jar I can smell the yeast fermenting, it smells good, if you like the smell of yeast and sugar.
Day 5-8: Yeast is dissolving more and more everyday and the fruit floats to the top of the jar and the syrup sinks to bottom.  The syrup is a slight shade of pink because of the cherries.
Day 9-14: Yeast is dissolved, fruit rises to the top and syrup sits at the bottom.
Day 14: I divided up the starter (fermented fruit) and mixed up batches of fruit sauce to use later.

Ok, aaaaaand, my final conclusion on day 14???  It’s totally good! It’s quite the versatile concoction to keep in your kitchen to spruce up a simple baked chicken dish or combine with classic vanilla ice cream. I mean really, how many sauces do you have up your sleeve that go well with chicken and ice cream? That’s what I thought! Check out the Red Star Yeast website for more ideas on how to use Vintage Fruit Sauce for your next meal or dessert. You might be shocked at just how many ways you can use ONE sauce recipe!


Vintage Fruit Sauce

Vintage Fruit Sauce


    Fermented Fruit Starter:
  • 3/4 cup Canned peaches in heavy syrup, drained and cut into pieces
  • 3/4 cup Canned pineapple tidbits in heavy syrup, drained
  • 6 Maraschino cherries, cut in half
  • 1 1/2 cups Sugar
  • 2+1/4 tsp Active Dry Yeast
  • Vintage Fruit Sauce:
  • 1 cup fermented fruit (starter)
  • 1/2 cup canned peaches in heavy syrup, drained and cut into pieces
  • 1/2 cup canned pineapple tidbits in heavy syrup, drained
  • 6 maraschino cherries, cut in half
  • 1 cup sugar


Fermented Fruit Starter:

Combine ingredients and place in a glass jar with a loose cover – and apothecary jar is perfect. 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.

TIP: One cup of the starter is enough to make the Sauce so the other cup may be given to a friend along with the recipe, or used to start a second batch of Sauce. We do not recommend doubling the Sauce recipe.

Vintage Fruit Sauce:

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

Recipe From Red Star Yeast


***Update June 2012*** Ever since I made the vintage fruit sauce, I’ve been obsessed. On plain greek yogurt, sprinkled with chocolate covered sunflower seeds, it’s a total treat I don’t feel TOTALLY bad about indulging in, daily. Keeping a batch of this stuff around is well worth the initial 2 week waiting period, I PROMISE!

Fat Girl Trapped in a Skinny Body DisclosureThis post was sponsored by Red Star Yeast. While I have been compensated to write this post, everything expressed is my own opinion.