An odd thing happened on the way to Thanksgiving: We were not sure if we were going to be making anything for our family gatherings, so when Thanksgiving week approached and we started planning for one, we were left wondering what we should make.
With Wisconsin cranberries on sale, how could we go wrong trying to make some delicious cranberry sauce? Like last year, we made two cranberry sauces. And we knew we wanted to make one a traditional sauce with only some orange zest.
But the second one? Well, we had a few ideas.
The one we settled on was to use a half-pint of peach jam we canned during the summer. We based our sauces this year off of 1 cup water, 1 cup sugar, 12 ounces cranberries, so we we opted for peach jam (which has sugar already), we scaled down the sugar we put in up front. That's how we achieved our amazing Jammin' Peach and Clove Cranberry Sauce.
Jammin' Peach and Clove Cranberry Sauce
1 cup water
1/4 cup sugar
12 ounces cranberries
1/2 pint peach jam
4 to 5 cloves in spice bag
1. Combine water, sugar, cranberries and peach jam in a pot. Bring to a boil.
2. Reduce heat and add the cloves in a spice bag and simmer until thickened, about 10 minutes.
3. Let stand 10 to 15 minutes and then serve, or refrigerate and serve later.