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Peachy Cranberry Sauce

When I was newly married, my mother-in-law gave me this recipe so I could bring a dish to the family dinner. It’s stunning in a crystal bowl. —Heidi Azar, San Diego, California
  • Total Time
    Prep: 10 min. Cook: 10 min. + chilling
  • Makes
    16 servings (1/4 cup each)


  • 1 can (15-1/4 ounces) peach halves
  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 large onion, chopped
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup chopped pecans


  • Drain peaches, reserving syrup; coarsely chop peaches. In a large saucepan, combine cranberries, onion, sugar, cinnamon, ginger and reserved syrup. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop, stirring occasionally.
  • Stir in chopped peaches; remove from heat. Transfer to a small bowl; refrigerate, covered, until cold. Just before serving, stir in pecans.

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