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Peach-Cranberry Sauce

Dried peaches add a nice twist to the traditional cranberry sauce.

  • Servings: 12
Peach-Cranberry Sauce

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 (up to 1 week).

Reviews (2)

  • EliseMarieCC 26 Nov, 2008

    The sauce is nice but very tart. I have a sweet tooth so next time I will add more sugar. I would consider adding some chopped pecans as well. The dried peaches add a nice touch. Not my favorite recipe, but not bad either.

  • Moonpielover 21 Nov, 2007

    I forgot how much the dried peaches would plump when cooked, so the sauce ended up a bit chunkier than I would have liked. It's a matter of personal preference of course, but next time I'd go with a pretty fine dice.

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