Best 6 Peach Cranberry Sauce Martha Stewart Recipes
If you're looking for a delicious and festive sauce to serve with your holiday turkey or pork roast, look no further than this peach cranberry sauce. This recipe from Martha Stewart combines the sweetness of peaches with the tartness of cranberries for a perfect balance of flavors. The sauce is also incredibly easy to make, and can be prepared in just a few minutes. So whether you're a seasoned cook or a beginner, you're sure to love this recipe.
Let's cook with our recipes!
PEACH-CRANBERRY SAUCE - MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving.
Provided by Pixies Kitchen
Categories Sauces
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 82.8, Fat 0.2, Sodium 15, Carbohydrate 21.4, Fiber 1.2, Sugar 9.4, Protein 0.7
PEACH-CRANBERRY SAUCE
Dried peaches add a nice twist to traditional cranberry sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
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.
CRANBERRY-PEAR SAUCE
Skip the canned variety and whip up this naturally delicious chunky cranberry sauce instead. Pears and dried cherries give it an extra touch of natural sweetness, allowing you to cut down on added sugar.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
- Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.
Nutrition Facts : Calories 149 g
CLASSIC CRANBERRY SAUCE
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.
CRANBERRY SAUCE
Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Bring all the ingredients to a boil in a medium saucepan. Reduce heat, and simmer until cranberries begin to burst and liquid thickens, 10 to 15 minutes. Remove cloves and cinnamon stick, and discard. Refrigerate until chilled.
PEACH-CRANBERRY SAUCE - MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving.
Provided by Pixies Kitchen
Categories Low Protein
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
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).
Nutrition Facts : Calories 82.8, Fat 0.2, Sodium 15, Carbohydrate 21.4, Fiber 1.2, Sugar 9.4, Protein 0.7
Tips:
- Use fresh, ripe peaches. This will ensure the best flavor in your sauce.
- If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- You can adjust the amount of sugar in the sauce to your taste. If you like a sweeter sauce, add more sugar. If you prefer a less sweet sauce, use less sugar.
- The sauce can be made ahead of time. It will keep in the refrigerator for up to 3 days.
- The sauce can be served warm or cold. It is delicious on pancakes, waffles, French toast, or ice cream.
Conclusion:
This peach cranberry sauce is a delicious and versatile sauce that is perfect for any occasion. It is easy to make and can be used in a variety of ways. Whether you are serving it for breakfast, lunch, or dinner, this sauce is sure to be a hit.
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