Fermented Fruit Sauce Rick of Findlay

3/4 cup canned peaches in heavy syrup, drained and cut into pieces

3/4 cup canned pineapple chunks, in heavy syrup, drained

6 maraschino cherries, cut in half

1 1/2 cups sugar              1 pkg yeast

Combine all and place in a glass jar, with a loose cover.  Set in a fairly

warm place.  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. 

One cup of the starter is enough to make the sauce.  The other cup can be

given to a friend along with the recipe to start a second batch of sauce.