Don’t worry, all of the alcohol burns off during the cooking phase. All you’re left with is a robust peachy flavor. I happen to think that this cranberry sauce is absolutely delightful! It’s easy to make and the flavor is out of this world. You and your family are going to be making this yummy sauce every year during the holidays. Mark my words! Just wait until you try this recipe. it’s a gem, for sure.
I can totally see why this cranberry sauce is a big hit! The peach schnapps gives it just the right amount of boozy zing.
Ingredients
12 oz Ocean Spray bag of cranberries, fresh
1 c Domino cane sugar
1/2 c water
1/2 c Tropicana orange juice
1/2 c peach schnapps
1/2 lemon, juiced
Instructions
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.
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Quick Tip: If you don’t want to use liquor in this recipe feel free to replace the schnapps with peach extract. Use about 1 tbsp.
Thank you My Recipes for this great photo.