Best Dried Peach Sauce Recipes

INSTANT POT® PEACH SAUCE

Steps:

• Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
• Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
• Cool and serve immediately or store in jars in the refrigerator to serve later.

PEACH SAUCE

Steps:

• Combine the peaches, sugar, lemon juice and 2 tablespoons water in a bowl. Set aside to macerate for 10 minutes. Transfer to a small pot and cook over low heat until the peaches are tender and a syrup has formed, 10 minutes. Transfer to a bowl and let cool to room temperature.

SAVORY PEACH SAUCE RECIPE

Steps:

• PEEL AND CUT THE PEACHES (Note 1): For easy peeling, carefully drop peaches into a medium pot of boiling water. Boil for 1 minute. Lift out peaches with a slotted spoon and slip off the skins. Cut peaches in half and remove pits. Chop into small chunks, about 1/2-3/4 inch (1.28-1.9 cm).
• MAKE THE SAUCE: In a medium saucepan (I use the same one as above), put in all ingredients. Heat to Medium-high heat to bring to gentle boil (lower heat to medium heat if boiling too rapidly). Gently boil for about 6-8 minutes uncovered, stirring frequently, or until you reach the desired consistency. The more you cook it, the thicker it will get. Taste and adjust seasonings, adding more lemon, sugar, chili flakes, thyme as needed. Serve hot or cold with chicken, fish, pork or grains.

PEACH-CRANBERRY SAUCE

Steps:

• Bring sugar and water to a boil, stirring until sugar has dissolved. Add cranberries, peaches, and salt, and return to a boil. Reduce heat and simmer gently, stirring occasionally, until thickened and cranberries have burst, about 10 minutes. Let cool. Cover, and refrigerate until ready to serve.

FRESH PEACH SAUCE

Steps:

• In a small saucepan, mix sugar, cornstarch and nutmeg; stir in water until smooth. Add peaches; bring to a boil, stirring constantly. Cook and stir 2-3 minutes or until thickened. Remove from heat; stir in extract. Serve warm.

DRIED PEACH SAUCE

Steps:

• Put all the ingredients in a medium saucepan, cover, and bring to a boil over high heat. Decrease the heat to low and cook for 15 minutes. Remove from the heat and let cool completely. Transfer to a blender and process on high speed until completely smooth. If the mixture is too thick to blend easily, add up to 1/4 cup more apple juice, 1 tablespoon at a time. Serve hot or cold. Stored in a sealed container in the refrigerator, Dried Peach Sauce will keep for 10 days. Note: When you purchase dried fruit, make sure it is unsulfured. Sulfur is added to dried fruit to make the color more vibrant. Unsulfured fruit, although not as bright in color, tastes better and doesn't create health risks. Sulfured fruit can cause allergic reactions or asthma attacks, especially in children. Variation: Replace the dried peaches with unsulfured dried apricots or dried nectarines.