Cran Apple Peach Sauce Recipes

CRAN-APPLE SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until apples are tender. Remove from heat and cool slightly. Puree mixture in food processor. Cover and refrigerate.

CRAN-APPLE CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

CRANBERRY SAUCE WITH APPLES

Steps:

• Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
• Let cool completely before refrigerating.

CRAN-APPLE-PEAR SAUCE

Steps:

• In a medium bowl, stir together the cranberry sauce, apple pie filling and pears. Chill until serving.

SPICY CRAN-APPLE SAUCE

Steps:

• In a large saucepan, combine all ingredients. Cook over medium heat until berries pop and apples are tender, about 20 minutes. Remove from the heat; mash if desired., Transfer to a large bowl; chill until serving.

PARADISE CRAN-APPLESAUCE

Steps:

• In a covered saucepan, simmer cranberries and water for 20-25 minutes or until tender. Press through a sieve or food mill; return to the saucepan. , Add apples; covered and simmer for 35-40 minutes or until apples are tender but retain their shape. Add sugar. Simmer for 5 minutes, stirring occasionally.

APPLE CRISP WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
• Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.

CRAN-APPLE-PEAR SAUCE

Steps:

• Open cans and dump each into a large bowl. Mix well, and chill. Yum!
• Alternate idea: Using uncooked double pie crusts, spoon some into an unbaked pie crust that you've put into a pie pan, cover with the other pie crust and bake until the crust is browned. I have not done this yet, but anticipate it to be very good, I'm sure!
• Also, the serving size is approximate. This is a VERY big bowl full, so depending on a person's portion preference, it would go farther than the 12-15, which is a conservative estimate.

PEACH APPLESAUCE

Steps:

• I start out peeling/cutting apples using my apple peeler/slicer/corer device. As I take them off the device, I put them in a bowl, sprinkle lemon juice and fruit fresh. I keep doing this until I have enough to start my batch of applesauce.
• Next I put 2 cans of peaches with their juices, some of the apples and blend in a blender at one of the higher speeds.
• You may not need sugar. I omitted it the last time I made the applesauce.
• Play it by ear also if you think you need water.
• Pour into crockpot or dutch oven.
• Note: I do several different batches, so I'm cooking one batch on the stove in my dutch oven on medium high heat/medium and one in the crock pot. I cook it long enough to be hot enough to pour into canning jars.
• Repeat blending process with what's left of your apples and peaches.
• Pour into crock pot or dutch oven.
• Add vanilla extract, ground ginger.
• Add optional cinnamon. I used my Korintje cinnamon. You'll have to taste it and see if you want to add cinnamon.
• If adding sugar, now's the time to add.
• Meanwhile wash canning jars, lids, and bands.
• Sterilize in hot water bath.
• Then take out a few jars at a time, pour applesauce in jars. Put lids and bands on, screw tight, place in water bath for 25 minutes.
• Take out, make sure lids have sealed by pressing lid. I listen for popping sounds and count. If I come across a jar or two that didn't seal, I'll rebath them or even put in a clean jar with new lid. Read your canning instructions that come with jars.

PEACH SCHNAPPS CRANBERRY SAUCE

Steps:

• Rinse the cranberries and go through them thoroughly to remove any stems and throw away the "bad ones", ones that are heavily bruised and brownish.
• Add water, orange juice, lemon juice and peach schnapps to a sauce pan and heat over medium heat.
• Add the sugar and occasionally stir until sugar is dissolved and the mixture starts to boil. You can use less sugar (3/4 - 1 cup) if you prefer a more tart cranberry sauce or increase the sugar up to 1 1/4 cups if you prefer a sweeter sauce.
• Add the cranberries and bring back to a boil.
• Continue to cook until just about all of the cranberries have popped and the sauce has thickened, usually about 25 minutes or so. Then allow to cool and refrigerate. The sauce will form a gelatin consistency when refrigerated.
• **If you prefer a smoother textured sauce, you can pulse it in a food processor right after it has cooled down and then refrigerate.

EASY CRAN-APPLE SAUCE

Steps:

• In a bowl, break apart cranberry sauce with a fork. Stir in applesauce. Refrigerate until serving. Garnish with whipped topping if desired.

PEACH-CRANBERRY SAUCE

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.

APPLE-CRANBERRY SAUCE

Steps:

• Combine cranberries and 1/3 cup water in a saucepan over medium-low heat; cook for a few minutes. Add apples, brown sugar, cinnamon, and nutmeg. Increase heat and bring to a boil.
• Cover, reduce heat, and simmer until apples are soft, about 10 minutes. Mash with a potato masher (or blend with an immersion blender) to desired smoothness.

APPLE-CRAN-PEAR SAUCE

Steps:

• In a large saucepan, cook cranberries and water over medium-high heat until berries pop, about 10 minutes, stirring occasionally. Drain. Add remaining ingredients. Cook, uncovered, over medium heat until mixture boils. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Serve warm or cold.

SUPERB CRANBERRY SAUCE WITH APPLES AND PEARS

Steps:

• Place the cinnamon sticks, allspice berries, and cloves onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Place the sachet into a large saucepan along with the cranberries and orange juice. Bring to a boil over high heat, and cook until the berries begin to burst, about 10 minutes.
• Stir in the apples, pears, white sugar, and brown sugar. Return to a boil, then reduce heat to medium-low, and simmer about 25 minutes until the apples and pears are slightly soft. Remove and discard the spice sachet. Scrape the sauce into a bowl, cover, and refrigerate overnight. Serve cold.

CRAN-APPLE PEACH SAUCE

Steps:

• Add all the ingredients to a slow cooker; cover and cook on LOW 5-7 hours until the apples are extremely tender and falling apart.
• Beat the make a coarse mash, or use a handheld immersion blender for a smoother sauce.
• Serve immediately or refrigerate and serve cold.
• The applesauce will keep, tightly covered, for up to 2 weeks in the refrigerator.