Peach Schnapps Cranberry Sauce

By Jacinda Santiago
@givingrief

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 for 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.

Rating:

★★★★★ 3 votes

Comments:

31 Comments

Serves:

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Fresh cranberry sauce is always the best and this one is delicious! I loved the slightly chunky texture. The flavor from the orange juice stands out. The peach and lemon flavors aren't overwhelming but add to the wonderful flavor. This will be a great addition to your holiday table!

Ingredients

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
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

Step-by-Step

1Rinse the cranberries and go through them thoroughly to remove any stems and throw away the "bad ones", ones that are heavily bruised and brownish.
2Add water, orange juice, lemon juice and peach schnapps to a sauce pan and heat over medium heat.
3Add 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.
4Add the cranberries and bring back to a boil.
5OPTIONAL: If making the mulled version, add the spices and ginger paste. You can adjust these to taste
6Continue 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.
7**If you prefer a smoother textured sauce, you can pulse it in a food processor right after it has cooled down and then refrigerate.