VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 2 (or more) Tbsp brown sugar |
| 1 cup granulated sugar |
| 1 cup water |
| 1 Pkg (12 oz) fresh cranberries, washed & cleaned of stems |
| 1/3 to 1/2 cup peach preserves |
| Juice from 1/2 fresh lemon |
| 1/3 cup toasted almonds or walnuts |
DIRECTIONS: While washing the cranberries made sure the stems are removed & the berry is ripe. Put the sugar & water in a 1 1/2 quart (or larger) sauce pan & bring to a slow boil. Stir once or twice to make sure the sugar is mixing with the water then just let it boil for about 5 minutes, make sure the sugar is dissolved. Add the cranberries to the water & bring to a moderate boil. Allow to boil, stirring from time to time, for about 15 minutes. The berries will "pop" as then open but will not splatter. You should continue to cook until the mixture reaches the desired consistency. The longer you cook the thicker the sauce will be & the softer the berries will be. When the sauce is the way you like it, turn off the stove & move the pot to a cold burner. Add the nuts, preserves & brown sugar. Stir the sauce to make sure ingredients are well mixed. Allow to cool. Transfer to a jar or bowl with a lid, when cooled to room temperature cover & refrigerate.
SERVINGS: About 3 cups
SERVING TIPS: You can use your favorite fruit preserve in place of peach.
PEACH CRANBERRY SAUCE