Dried peaches add a nice twist to the 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
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).