Here it is, Dariece!

Squeak's request for this starter was from several days ago on this board, but here it is again if you'd like it!

This is a recipe that was devised by the Red
Star Yeast Co. in the 1970's.

VINTAGE FRUIT SAUCE

To ferment fruit:

3/4 c. canned peaches in heavy syrup, drained
and cut into pieces
3/4 c. canned pineapple tidbits in syrup,
drained
6 maraschino cherries, cut in half
1 1/2 c. sugar
1 package Red Star Yeast

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 sauce.

To prepare sauce:

1 c. fermented fruit
1/2 c. canned peaches in heavy syrup, drained
and cut into pieces
1/2 c. pineapple tidbits in 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 a 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.

For everyday use, it can be used as a topping
on angel food or pound cake, ice cream,
spooned over ham, French toast or pancakes,
or used in fruit compotes.