PEACH SCHNAPPS CRANBERRY SAUCE
Found on line and best made a day or two in advance so that the sauce can form a gelatin consistency when refrigerated.
Provided by Bonnie G 2
Categories Christmas
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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 sauce pan and heat over medium heat.
- Add 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.
- Add the cranberries and 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.
PEACH COSMO
Steps:
- Fill a cocktail shaker halfway with ice. Add the vodka, peach schnapps and cranberry juice cocktail. Shake well, then strain into a cocktail glass. Garnish with lime, if desired.
PEACH SCHNAPPS CRANBERRY SAUCE
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...
Provided by Jacinda Santiago
Categories Fruit Sauces
Time 50m
Number Of Ingredients 11
Steps:
- 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).
- 2. Add water, orange juice, lemon juice, and peach schnapps to a saucepan. Heat over medium heat.
- 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.
- 4. Add the cranberries.
- 5. OPTIONAL: If making the mulled version, add the spices and ginger paste. You can adjust these to taste.
- 6. Bring back to a boil.
- 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.
MEXICAN PEACH
One of my favorite drink recipes!
Provided by klynn21
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Mix tequila, peach schnapps, margarita mix, and cranberry juice together in a cocktail shaker. Fill a short glass with ice and pour cocktail over the ice. Garnish with lime wedge.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 30.6 g, Fat 0.3 g, Fiber 1.9 g, Protein 0.5 g, Sodium 24.3 mg, Sugar 23 g
PEACH-CRANBERRY SAUCE
Dried peaches add a nice twist to traditional cranberry sauce.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
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.
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