Return to Main Recipes Page/Return to Home Page
3 cups fresh peaches, skinned and quartered
In a medium saucepan, combine the peaches, sugar, lemon juice, cinnamon, and 3/4 cup of the cranberry juice. Mix well. Bring to a boil over medium-high heat. Cover, reduce heat and simmer, stirring occasionally, for 5 minutes.
Stir together the cornstarch and the remaining 1/4 cup cranberry juice. Raise the heat so that the liquid in the pan begins to boil. Add the cornstarch mixture and stir for 1 minute, or until the liquid thickens and becomes clear.
Transfer to a serving bowl and add the vanilla. Cover and refrigerate for at least 4 hours. Can be served over pudding or with whipped toppings.
Posted by Lois Plotnik
Nutritional Info Per Serving: N/A
1/2 tsp. lemon juice
1 cup cranberry juice
1 tbsp. granulated sugar or Splenda
1/2 tbsp. cornstarch
1/4 tsp. vanilla extract
Pinch of ground cinnamon