Best 4 Peach Cranberry Sauce Martha Stewart Recipes
In the realm of culinary artistry, where flavors dance and textures intertwine, the Peach Cranberry Sauce emerges as a masterpiece, a symphony of sweet and tart, bursting with vibrant colors and a tantalizing aroma. This versatile condiment, a creation of the esteemed Martha Stewart, transcends the boundaries of ordinary sauces, elevating any dish it graces. Whether you seek a vibrant accompaniment to your holiday turkey, a piquant glaze for roasted chicken, or a delightful topping for pancakes and waffles, this sauce delivers an explosion of flavors that will leave your taste buds in awe. And if you're a vegan or vegetarian, fear not, as this recipe can be easily adapted to suit your dietary preferences. So, embark on a culinary adventure with us as we delve into the secrets of this extraordinary sauce, exploring variations that cater to different palates and dietary restrictions, ensuring that everyone can savor its delectable charm.
Here are our top 4 tried and tested recipes!
PEACH CRUMBLE
For an even sweeter summer, take advantage of the season's perfectly ripe peaches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Make the filling: Combine peaches, granulated sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.
- Make the topping: In a large bowl, using a mixer, beat butter and brown sugar on medium until light and fluffy. Add flour and salt and, with your hands, mix until large pieces form. Scatter over filling.
- Bake until center is bubbling, 40 to 50 minutes, tenting loosely with foil after 30 minutes. Let cool 20 minutes before serving.
Nutrition Facts : Calories 283 g, Fat 9 g, Fiber 3 g, Protein 3 g, SaturatedFat 5 g
PEACH-PIE CRUMBLE BARS
Like a peach pie but easier to share and transport! These bars with a press-in shortbread crust are just the thing for a summer potluck or picnic.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
- Crust: Beat butter with sugar in a bowl until light and fluffy, about 3 minutes. Scrape down bowl. Add flour and salt; beat until dough forms clumps but does not completely hold together. Press 2 1/2 cups flour mixture into bottom and 1 inch up sides of prepared pan.
- Filling: Stir together peaches, sugar, flour, lemon juice, and salt in a bowl. Pour into crust. Crumble remaining flour mixture evenly over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Let cool 20 minutes. Remove from pan and let cool completely on a wire rack, about 1 hour. Cut into 2-inch squares.
PEACH-CRANBERRY SAUCE - MARTHA STEWART
From Thanksgiving edition of Martha Stewart Living 2007. Had to post for safe keeping and am going to try this for Thanksgiving.
Provided by Pixies Kitchen
Categories Low Protein
Time 25m
Yield 12 serving(s)
Number Of Ingredients 5
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 (up to 1 week).
Nutrition Facts : Calories 82.8, Fat 0.2, Sodium 15, Carbohydrate 21.4, Fiber 1.2, Sugar 9.4, Protein 0.7
CLASSIC CRANBERRY SAUCE
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.
Tips:
- For the best flavor, use fresh, ripe peaches. If you can't find fresh peaches, you can use frozen or canned peaches, but the flavor will not be as good.
- If you don't have any cranberries, you can use another tart fruit, such as raspberries or blueberries.
- Be sure to cook the sauce long enough so that the cranberries soften and burst. This will help to thicken the sauce and give it a more intense flavor.
- If you want a smoother sauce, you can puree it with an immersion blender or in a food processor.
- Serve the sauce warm or cold. It can be used as a condiment for chicken, turkey, or pork, or it can be used as a topping for pancakes, waffles, or ice cream.
Conclusion:
Peach cranberry sauce is a delicious and versatile sauce that can be used for a variety of dishes. It is easy to make and can be made ahead of time. Whether you are serving it with a holiday meal or a casual weeknight dinner, peach cranberry sauce is sure to be a hit.
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