Vintage Fruit Sauce

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

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

6 maraschino cherries, cut in half

1-1/2 C sugar

1 pkg. quick rise yeast

Combine ingredients and place in a glass jar with a loose cover, such as an apothecary jar. 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. Makes 2 cups. Note: One cup of the starter is enough to make one batch of sauce. The other cup may be used to start a second batch in another container. The sauce recipe should not be doubled.