Peach-Cranberry Sauce

Dried peaches add a nice twist to traditional cranberry sauce.

  • Servings: 12

Source: Martha Stewart Living, November 2007


  • 1/2 cup granulated sugar
  • 1 cup water
  • 3 1/3 cups fresh cranberries (12 ounces)
  • 5 ounces dried peaches, coarsely chopped
  • Pinch of salt


  1. 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.

Cook's Notes

Cranberry sauce will keep refrigerated up to 1 week.


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