Baked Cranberry Peach Sauce
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
Total TimePrep: 10 min. Bake: 35 min.
Makes16 servings (1/4 cup each)
- 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.
Nutrition Facts1/4 cup: 132 calories, 2g fat (2g saturated fat), 0 cholesterol, 27mg sodium, 30g carbohydrate (25g sugars, 2g fiber), 0 protein.
Originally published as Baked Cranberry Sauce in Taste of Home A+ Recipes from Schools Across America RTL 2013
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