Best 13 Baked Cranberry Peach Sauce Recipes

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.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

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.

BAKED CRANBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.

BAKED CRANBERRY SAUCE

Steps:

• Place cranberries in a 1-qt. baking dish. Sprinkle with brown sugar and cloves. Cover and bake at 350° for 30-35 minutes. Stir after 15 minutes.

CRANBERRY, GINGER AND PEACH PRESERVES

Steps:

• Stir sugar and 1 cup water in heavy medium saucepan over high heat until sugar dissolves and syrup comes to boil. Add cranberries; return mixture to boil. Reduce heat to medium; simmer until cranberries burst and sauce thickens slightly, about 10 minutes. Remove from heat. Mix in ginger; let stand 5 minutes. Mix in peaches. Cool. Chill at least 2 hours and up to 3 days.

PEACH-CRANBERRY YAM BAKE

Steps:

• In a large bowl, combine candied yams and natural style peaches. Blend cranberry sauce with the reserved syrup (from yams); drizzle over yams and peaches. Add nuts; gently toss ingredients to mix well.
• Spoon mixture evenly into a 9" x 13" baking dish.
• Bake uncovered at 350 degrees for 25-30 minutes, or microwave uncovered on high for 10-15 minutes or until hot and bubbly. Garnish with parsley sprigs as desired.

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.

BAKED CRANBERRY RELISH

Steps:

• Toss cranberries and sugar; place in a lightly greased 2-qt. baking dish. Cover and bake at 350° for 1 hour. Stir in walnuts, marmalade and lemon juice. Refrigerate.

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.

BAKED CRANBERRY SAUCE

Steps:

• Preheat oven to 350 degrees. Wash and drain cranberries and place in a large bowl. In a separate bowl, combine sugar and cinnamon and then add to cranberries. Mix well. Spoon into a 9-inch square baking dish and cover with foil. Bake for 45 minutes. Remove from oven and stir in marmalade, lemon juice and walnuts (if using). Store in refrigerator.

PEACH CRANBERRY YAM BAKE

Steps:

• 1. In a large bowl, mix the candied yams and the peaches. Blend the cranberry sauce with the reserved syrup, from yams. Drizzle over yams and peaches. Add nuts; gently toss ingredients to mix well.
• 2. Spoon mixture evenly into a 9 x 13 inch baking dish. Bake uncovered at 350 for 25 to 30 minutes or microwave uncovered on high for 10 to 15 minutes or til hot and bubbly. Garnish with parsley sprigs as desired. Serves 8

BAKED CRANBERRY PECAN SAUCE

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.