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.

PEACH SCHNAPPS CRANBERRY SAUCE

Steps:

• 1. 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).
• 2. Add water, orange juice, lemon juice, and peach schnapps to a saucepan. Heat over medium heat.
• 3. Add the sugar. 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.
• 4. Add the cranberries.
• 5. OPTIONAL: If making the mulled version, add the spices and ginger paste. You can adjust these to taste.
• 6. Bring back to a boil.
• 7. 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.
• 8. **If you prefer a smoother textured sauce, you can pulse it in a food processor right after it has cooled down and then refrigerate.

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.

CRANBERRY PEACH COBBLER

Steps:

• Preheat oven to 375°. Pour butter into a 13x9-in. baking dish. Drain peaches, reserving 1 cup juice. Pat peaches dry and set aside. In a large bowl, combine quick bread mix, egg, 1 tablespoon orange zest and reserved peach juice. , Drop batter by tablespoonfuls over butter, spreading slightly. Arrange peaches over top; sprinkle with cranberries. Combine sugar and remaining orange zest; sprinkle over peaches. Bake until golden brown, 45-50 minutes. Serve warm.

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.

CRANBERRY PEACH CRISP

Steps:

• Arrange peaches in a greased shallow 2-qt. baking dish. Stir cranberry sauce and pour over peaches. In a small bowl, combine the brown sugar, flour, cookie crumbs and nuts; sprinkle over fruit. Drizzle with butter. Bake, uncovered, at 400° for 18-20 minutes or until bubbly.

EASY CRANBERRY APPLESAUCE

Steps:

• Stir apples, cranberries, sugar, water, cinnamon, and salt together in a saucepan. Bring to a boil, reduce heat to low, and cook until apples and cranberries are tender, about 20 minutes. Remove from heat.
• Stir lemon juice into cranberry mixture.
• Mash cranberry mixture with a wooden spoon or fork to make a chunky sauce.

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.

CRAN-APPLE-PEAR SAUCE

Steps:

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

PEACH CRANBERRY SAUCE

Steps:

• 1. In a medium saucepan over medium heat, combine all ingredients. Cook, stirring occasionally, until the cranberries pop and the mixture has reduced to a thick sauce, about 10 minutes. Allow to cool.

APPLE-ORANGE CRANBERRY SAUCE

Steps:

• Slice away the bottom of the orange so it sits steady on the cutting board. Working from top to bottom, slice off the peel, leaving behind most of the white pith. Finely dice half of the peel strips; discard the rest or save for another use. In a small saucepan over high heat, combine the diced peel and the water. When the water comes to a boil, lower the heat and simmer for 10 minutes. Meanwhile, squeeze all the juice from the orange and set aside.Strain and set aside the blanched orange peel.
• In a medium saucepan, add diced apple, cranberries, orange juice, blanched orange peel, sugar, cinnamon, and cloves. Bring to a boil over high heat; then reduce the heat to low and partially cover the pan. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender, and the cranberries have burst, 10-15 minutes.
• Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving.

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.