Peach Caramel Sauce

Peach Caramel Sauce - No Dairy! // Savvy Eats

I first found the idea of pear caramel sauce in Preserving by the Pint by Food in Jars’s Marisa McClellan, and I was intrigued – preserving fruit in a caramel sauce? A dairy-free caramel sauce, no less? I definitely needed to try it. I had the last few peaches from my Sweet Preservation box still kicking around in my kitchen, so I decided to puree them and use them up in a peach caramel sauce!

I wasn’t entirely sure whether or not peaches were a safe substitute for pears in this caramel sauce in terms of water-bath canning. I think it is probably fine, but I didn’t feel 100% confident canning a recipe that is “probably” okay, so I decided to freeze it instead. I’ll do some more testing on it next year!

Luckily, this peach caramel sauce freezes beautifully. Just leave 1/2” headspace at the top of your jars, wipe off the rims, put on the lids, and stick it in the freezer. Allow the caramel sauce to defrost in the refrigerator overnight before serving.

Peach Caramel Sauce for Freezing // Savvy Eats

Peach Caramel Sauce

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: About 1 cup

Peach Caramel Sauce

This fruity caramel sauce is perfect for spooning over ice cream, pancakes or waffles. Freeze the extras to enjoy all winter long!

Adapted from Preserving by the Pint .


  • 1 pound peaches, peeled and pitted
  • 2 teaspoons lemon juice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups granulated sugar
  • 3/4 cup water


  1. Puree the peaches, lemon juice, nutmeg and cinnamon together in a blender or food processor until smooth.
  2. Stir the sugar and water together in a heavy saucepan. Bring to a simmer over medium-high heat, swirling the pan occasionally, until the sugar is a deep gold color and a candy thermometer reads 250F. This should take about 15 minutes.
  3. Remove the caramel from the heat and stir in the peach puree. Be careful, as it may bubble and splatter!
  4. Return the pan to the stovetop and heat, stirring constantly, until the caramel is 218F.
  5. Spoon the caramel into clean half-pint or 4 ounce jars, leaving 1/2" headspace at top. Allow to cool to room temperature before freezing. If you'd like to use any of the caramel in the next two days, place a jar in the refrigerator instead.

Make Ahead and Storage

To use your frozen caramel, defrost the jars in the refrigerator overnight.

PS: Other favorite ways to use up peaches: coconut pecan peach conserve and peach salsa.

PPS: This post contains affiliate links. I only ever recommend products I truly use myself.

Lemon Curd Sugar Cookies

Lemon Curd Sugar Cookies on Savvy Eats

I was sorting through my preserves the other day, clearing room on the shelves for my most recent rounds of canning, and I came across my last few 4 ounce jars of lemon curd. (I know, you’d think that canning lemon curd would be a no-go, thanks to the eggs and butter, but there is a safe recipe in Put ‘Em Up! by Sherri Brooks Vinton!)

The thing that bugs me about citrus is that it is so bright and refreshing – it feels like it belongs in summer! I mean, hello, lemonade is the quintessential summer drink. And yet it is at its best in the depths of winter. Which is why I’m always eager to preserve a bunch of marmalades and lemon curds when citrus is in season – so I can enjoy them in the warmer months!

This week, I worked some of my lemon curd into a batch of sugar cookies. I actually based them off my maple sugar cookies, a fall favorite, to make a light, summery cookie.

Lemon Curd Sugar Cookies // Savvy Eats

Lemon Curd Sugar Cookies

Prep Time: 2 hours

Cook Time: 10 minutes

Lemon Curd Sugar Cookies

These sweet sugar cookies have a hint of lemon flavor, making them perfect for summer parties.



  1. Beat the butter with the sugar until smooth and creamy. Add the egg, lemon curd and vanilla, and beat until well-mixed with the butter. Beat in the flour, baking powder and salt until the dough is smooth.
  2. Divide the dough in half. Place each half between two sheets of parchment paper and roll out to 1/4" thick. Refrigerate for 30-45 minutes.
  3. Preheat the oven to 375F. Pull one dough sheet from the refrigerator and peel off the top sheet of parchment paper. Cut into shapes using your favorite cookie cutters and space 1" apart on greased cookie sheets. Bake for 7-9 minutes at 375F until the edges start to brown. Allow to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the dough.
  4. Allow the cookies to cool completely before decorating. I made a lemon-spiked royal icing by adding a teaspoon of lemon extract to this recipe from Brown Eyed Baker .

PS: Other favorite cookie recipes: maple sugar cookies and white chocolate tangerine tea cakes.