peach schnapps cranberry sauce

★★★★★ 11 Reviews
knittyqueen avatar
By Jacinda Santiago
from La Crescenta, CA

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.

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.

— The Test Kitchen @kitchencrew
★★★★★ 11 Reviews
serves 8
prep time 15 Min
cook time 35 Min
method Stove Top

Ingredients For peach schnapps cranberry sauce

  • 12 oz
    bag of cranberries, fresh
  • 1 c
    cane sugar
  • 1/2 c
    water
  • 1/2 c
    orange juice
  • 1/2 c
    peach schnapps
  • 1/2
    lemon, juiced
  • OPTIONAL (FOR MULLED FLAVOR SAUCE)
  • 1/2 tsp
    clove, ground
  • 1/2 tsp
    cinnamon, ground
  • 1/4 tsp
    anise seed
  • 1/2 tsp
    ginger paste

How To Make peach schnapps cranberry sauce

  • Cranberries rinsed and cleaned in a bowl.
    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).
  • Water, orange juice, lemon juice, and peach schnapps heating in a saucepan.
    2
    Add water, orange juice, lemon juice, and peach schnapps to a saucepan. Heat over medium heat.
  • Adding sugar to the saucepan.
    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.
  • Cranberries added to the saucepan.
    4
    Add the cranberries.
  • Pouring in mulling spices.
    5
    OPTIONAL: If making the mulled version, add the spices and ginger paste. You can adjust these to taste.
  • Bringing mixture to a boil.
    6
    Bring back to a boil.
  • Continuing to cook until cranberries pop.
    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.
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