Peach Schnapps Cranberry Sauce
By
Jacinda Santiago
@knittyqueen
13
My cranberry sauce has been a big hit with my family for years. I usually double or triple the recipe for the holidays when serving a large crowd. It is best made a day or two in advance so that the sauce can form a gelatin consistency when refrigerated. Of course, I always end up sneaking little bites here and there until it is served...I call it quality control testing.
UPDATE: After some trial and error, I added a few spices to make a mulled spice version of this sauce.
UPDATE: After some trial and error, I added a few spices to make a mulled spice version of this sauce.
Blue Ribbon Recipe
Fresh cranberry sauce is always the best and this is an amazing recipe. We love the slightly chunky texture along with the flavor of the orange juice, peach schnapps, and lemon. The mulled spices should not be optional in our minds. The minute we added them to the sauce our kitchen smelled like a holiday candle was burning in the kitchen. This is sweet, tangy, and full of holiday spice - the perfect balance of sweet and tart. A homemade cranberry sauce that's so easy to make you'll skip buying the canned stuff.
Ingredients
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12 ozbag of cranberries, fresh
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1 ccane sugar
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1/2 cwater
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1/2 corange juice
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1/2 cpeach schnapps
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1/2lemon, juiced
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OPTIONAL (FOR MULLED FLAVOR SAUCE)
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1/2 tspclove, ground
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1/2 tspcinnamon, ground
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1/4 tspanise seed
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1/2 tspginger paste
How to Make Peach Schnapps Cranberry Sauce
- 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 saucepan. Heat over medium heat.
- 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.
- Add the cranberries.
- OPTIONAL: If making the mulled version, add the spices and ginger paste. You can adjust these to taste.
- 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.
About Peach Schnapps Cranberry Sauce
Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Collection: Thanksgiving Table
Other Tags: Quick & Easy For Kids
