This ruby red peach sauce is just fantastic and so versatile. It would be great on ham, pork or turkey. Or as a topping on waffles, pound cake or ice cream. —Kimberly Swimmer, Phoenix, Arizona
Recommended: Our Berriest Breakfasts
- 5 cups fresh or frozen cranberries, thawed
- 1 cup sweetened shredded coconut
- 1 cup chopped peeled fresh or frozen peaches, thawed
- 1 cup orange marmalade
- 3/4 cup sugar
- 1/2 cup water
- In a large bowl, combine all ingredients. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers. Yield: 16 servings (1/4 cup each).
Originally published as Baked Cranberry Peach Sauce in Taste of Home A+ Recipes from Schools Across America 2013, p95
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