Spiced Cranberry Peach Sauce
From Yankee Magazine — January 1986
Sauces Recipes
Yield: Makes 2 to 3 cups.
The peaches and cranberries in this recipe combine to add a lovely bit of color to a dinner party table - and spicy good taste as well.
- 1 can (16 ounces) cling peach slices
- 1 cup sugar
- 1/4 cup raspberry vinegar
- 1 teaspoon whole cloves
- 1 cinnamon stick
- 2 cups fresh cranberries
Drain peaches, reserving 3/4 cup of the syrup. Combine the reserved syrup, sugar, and vinegar in a saucepan. Make bouquet garni (little cheesecloth bag) of cloves and cinnamon stick and add to saucepan. Bring to a boil. Remove bouquet garni and add cranberries to peach mixture. Again bring to boil. Cook over medium high heat for about 5 minutes or until skins pop. Do not stir during this time. Remove from heat and add peaches. Cool and keep covered in refrigerator until ready to serve.
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