Peach Cranberry Sauce Martha Stewart Recipes

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PEACH-CRANBERRY SAUCE - MARTHA STEWART



Peach-Cranberry Sauce - Martha Stewart image

From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving.

Provided by Pixies Kitchen

Categories     Sauces

Time 25m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup granulated sugar
1 cup water
3 1/3 cups fresh cranberries
5 ounces dried peaches, coarsely chopped
1 pinch salt

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 (up to 1 week).

Nutrition Facts : Calories 82.8, Fat 0.2, Sodium 15, Carbohydrate 21.4, Fiber 1.2, Sugar 9.4, Protein 0.7

PEACH-CRANBERRY SAUCE



Peach-Cranberry Sauce image

Dried peaches add a nice twist to traditional cranberry sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

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

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.

CRANBERRY-PEAR SAUCE



Cranberry-Pear Sauce image

Skip the canned variety and whip up this naturally delicious chunky cranberry sauce instead. Pears and dried cherries give it an extra touch of natural sweetness, allowing you to cut down on added sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Yield Makes 4 cups

Number Of Ingredients 4

1 bag (12 ounces) fresh cranberries, picked over
3 ripe Bartlett pears, (about 1 1/2 pounds), peeled, quartered, cored, and cut into 1/2-inch chunks
2/3 cup sugar
1/2 cup dried cherries

Steps:

  • In a medium-size, heavy-bottom non-aluminum saucepan, combine cranberries, pears, sugar, dried cherries, and 1/2 cup water. Bring to a boil over medium heat.
  • Reduce to a simmer and cook, stirring frequently to prevent scorching, until berries have popped and are tender, about 15 minutes. Cool to room temperature. Cover and refrigerate until chilled.

Nutrition Facts : Calories 149 g

CLASSIC CRANBERRY SAUCE



Classic Cranberry Sauce image

Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Yield Makes 4 cups

Number Of Ingredients 5

24 ounces fresh or frozen cranberries (6 cups)
1 1/4 cups sugar
4 wide strips orange zest, plus 1 cup fresh juice
1/2 teaspoon ground cinnamon
Kosher salt

Steps:

  • In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

CRANBERRY SAUCE



Cranberry Sauce image

Orange juice helps sweeten up the tart cranberries in this perfect-for-Thansgiving sauce recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 7

3 cups fresh cranberries
3/4 cup sugar
1 teaspoon finely grated orange zest
1/2 cup water
1/3 cup fresh orange juice (from 2 oranges)
2 whole cloves
1 cinnamon stick

Steps:

  • Bring all the ingredients to a boil in a medium saucepan. Reduce heat, and simmer until cranberries begin to burst and liquid thickens, 10 to 15 minutes. Remove cloves and cinnamon stick, and discard. Refrigerate until chilled.

PEACH-CRANBERRY SAUCE - MARTHA STEWART



Peach-Cranberry Sauce - Martha Stewart image

From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving.

Provided by Pixies Kitchen

Categories     Low Protein

Time 25m

Yield 12 serving(s)

Number Of Ingredients 5

1/2 cup granulated sugar
1 cup water
3 1/3 cups fresh cranberries
5 ounces dried peaches, coarsely chopped
1 pinch salt

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 (up to 1 week).

Nutrition Facts : Calories 82.8, Fat 0.2, Sodium 15, Carbohydrate 21.4, Fiber 1.2, Sugar 9.4, Protein 0.7

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