Best Peachy Cranberry Sauce Recipes

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.

CRANBERRY, GINGER AND PEACH PRESERVES

Steps:

• Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Add cranberries; return mixture to boil. Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes. Remove from heat. Mix in ginger; let stand 5 minutes. Mix in peaches. Cool. Chill at least 2 hours and up to 3 days.

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 - 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).

THANKSGIVING CRANBERRY PEACH COBBLER

Steps:

• Preheat oven to 350 degrees.
• Combine cake mix, cinnamon, nutmeg in a bowl.
• Cut in butter with a pastry blender until crumbly.
• Stir in nuts and set aside.
• Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 inch pan. Sprinkle crumb mixture over fruit.
• Bake for 45 to 50 minutes or until golden brown.
• Serve with ice cream.

PEACH CRUMBLE

Steps:

• Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
• Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
• Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.