1 cup fermented fruit
1/2 cup canned peaches in heavy syrup, drained and cut into pieces
1/2 cup canned pineapple chunks in heavy syrup, drained
6 maraschino cherries, cut in half
1 cup 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. No need to refrigerate. Sauce will keep many months if directions are carefully followed.

Tips, Hints and Facts:

The sauce will keep for months with little attention.

A clear glass jar with the fruit on the kitchen counter is great decoration.

Fruit and sugar should be added every two weeks to keep the process of fermentation going.

If a lot of the sauce is used at one time, replenish the sauce with 1 cup of sugar and 1 cup of fruit for each cup of sauce used. Let stand overnight before using more sauce.

Return any drained syrup to the sauce jar.

Be sure to use peaches and pineapple in heavy syrup, this helps to keep the fruit from dulling in color.
Try to stir once a day to aid in dissolving the sugar.

Every Day Uses For Fruit Sauce...

Serve slightly warmed or at room temperature over:

• angel food cake
• cheesecake
• pound cake
• ice cream

• sour cream and brown sugar
• whipped cream
• sweetened whipped cream cheese
• macaroon cookie crumbs
• granola cereal
• chopped nuts

• heat sauce with spiced grapes and sliced bananas
• combine with sliced pears and green grapes
• mix with orange slices and toasted almonds