Nutmeg Peach Cranberry Sauce

by Sarah on November 12, 2012 · 15 comments

When I hear the word nutmeg, I think of three things:

1. Rachael Ray telling me that a pinch of nutmeg is “the thing that makes you go ‘hmmm?‘* in a pot of greens. 

*And then the thought of C+C Music Factory leads to “Everybody Dance Now,” which leads to Marky Mark…which makes me happy, because Mark Wahlberg grew up mighty fine, didn’t he?2. Mama Smart’s love of nutmeg, which is so strong she keeps it–and nutmeg’s spousal equivalent, cinnamon–in vessels usually reserved for salt and pepper.3. And, perhaps most randomly, Third Eye Blind’s song, “Ode to Maybe,” where Stephan Jenkins sings: If I could bottle my hopes in a store bought scent/ They’d be nutmeg peach, and they’d pay the rent…

Thus, when Heather announced that N is for Nutmeg in her Meatless Mondays A-Z Challenge, I was fixated on pairing peach and nutmeg…but how? 

And then I saw the cranberries. 

Cranberry sauce spiked with orange is delicious, so why not the subtle sweetness of peaches? Perhaps the best thing about this recipe is how incredibly easy it is.

Obviously, peaches are not in season right now, but that’s why we have frozen fruit, isn’t it?*

*Also for making smoothies, I suppose.

whole foods might be called 'whole paycheck,'but their frozen fruit is the cheapest around

Empty the whole bag of cranberries into a sauce or wide-lipped saute pan. Follow a similar rip-and-pour action with the peaches.Then add nutmeg- lots of nutmeg–and sugar. [I like my sauce a bit tart, so I use less sugar than what is called for in a typical recipe. I also used NuNaturals erythritol sweetener…mostly because they mailed it to me eons ago and I really needed to start reviewing it.]

it really does taste just like sugar

Because nutmeg is lost without cinnamon, I added a dash of that, and ginger…because, well, why not?

 After that, all you pretty much have to do is add in some water and stir.Unlike with risotto, however, you can walk away for extensive periods of time.

 While the cranberries are poppin’, you can, say, fold some laundry, watch some Hart of Dixie, or read a book or something.When you check on it, make sure to mash the peaches up a bit. I like it chunky, but you do want some of the sweet peach flavor to infuse the sauce.

Sweet, tart, and saucy. Just like me? 😉Nutmeg Peach Cranberry Sauce

[Makes 3 Cups]

  • 1 12-oz. bag fresh or frozen cranberries
  • 1 10-oz. bag frozen peaches
  • 3/4 cup sugar (or sugar substitute, like NuNaturals Sweet Health crystals)
  • 4 tsp. ground nutmeg
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 1/2 cups water
  1. Combine all ingredients in a saucepan or wide-edges saute pan over medium heat. Stir well to combine.
  2. Once cranberries start popping, reduce heat.
  3. Continue to simmer, stir, and smush at regular intervals until sauce has formed and reduced.


Perhaps you, like my roommate, are asking yourself, “What do you do with it?” Although I’m perfectly happy just eating spoonfuls of it, straight from the pan, it is also delicious mixed in Greek yogurt for a late-night cereal bowl snack.

puffed rice, three sisters' berry wheatfuls, and 365 morning-os and peanut butter balls

Or perhaps on top of oatmeal?

maple TVP 'proats' w, pears, apples, sauce, and cascadian farm ancient grain granola

And then, of course, you can take it to the Weird Food Movement place and pair it with The Wild Pea Cinnamon Hummus on roasted kuri squash, with spinach, and generous helpings of dijon mustard and nutritional yeast?



{ 14 comments… read them below or add one }