Best Peach Cranberry Sauce Recipes

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.

PEACH SCHNAPPS CRANBERRY SAUCE

Steps:

• 1. Rinse the cranberries and go through them thoroughly to remove any stems and throw away the "bad ones" (ones that are heavily bruised and brownish).
• 2. Add water, orange juice, lemon juice, and peach schnapps to a saucepan. Heat over medium heat.
• 3. Add the sugar. Occasionally stir until sugar is dissolved and the mixture starts to boil. You can use less sugar (3/4 - 1 cup) if you prefer a more tart cranberry sauce or increase the sugar up to 1 1/4 cups if you prefer a sweeter sauce.
• 4. Add the cranberries.
• 5. OPTIONAL: If making the mulled version, add the spices and ginger paste. You can adjust these to taste.
• 6. Bring back to a boil.
• 7. Continue to cook until just about all of the cranberries have popped and the sauce has thickened, usually about 25 minutes or so. Then allow to cool and refrigerate. The sauce will form a gelatin consistency when refrigerated.
• 8. **If you prefer a smoother textured sauce, you can pulse it in a food processor right after it has cooled down and then refrigerate.

PEACH CRANBERRY SAUCE

Steps:

• 1. In a medium saucepan over medium heat, combine all ingredients. Cook, stirring occasionally, until the cranberries pop and the mixture has reduced to a thick sauce, about 10 minutes. Allow to cool.

PEACH SCHNAPPS CRANBERRY SAUCE

Steps:

• Rinse the cranberries and go through them thoroughly to remove any stems and throw away the "bad ones", ones that are heavily bruised and brownish.
• Add water, orange juice, lemon juice and peach schnapps to a sauce pan and heat over medium heat.
• Add the sugar and occasionally stir until sugar is dissolved and the mixture starts to boil. You can use less sugar (3/4 - 1 cup) if you prefer a more tart cranberry sauce or increase the sugar up to 1 1/4 cups if you prefer a sweeter sauce.
• Add the cranberries and bring back to a boil.
• Continue to cook until just about all of the cranberries have popped and the sauce has thickened, usually about 25 minutes or so. Then allow to cool and refrigerate. The sauce will form a gelatin consistency when refrigerated.
• **If you prefer a smoother textured sauce, you can pulse it in a food processor right after it has cooled down and then refrigerate.

BAKED CRANBERRY PEACH SAUCE

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.

PEACH-CRANBERRY SAUCE - MARTHA STEWART

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 (up to 1 week).