Recipe: Sugar Snap Peas with Cranberry-Apple Cider Sauce


  • 2 pounds sugar snap peas, rinsed, strings removed from the top and undersides of the pods by pulling away (see note)
  • 6 ounces dried sweetened cranberries (about 1 1/3 cups, chopped)
  • 2 cups apple cider
  • Salt
  • 4 tablespoons ( ½ stick) chilled unsalted butter, cut into small pieces


  • Bring a large pot of salted water to a boil over high heat.
  • Add half of the sugar snap peas and cook for 3 to 4 minutes after the water returns to a boil. The snaps will be bright green and cooked but still slightly crisp. Use a large slotted spoon to transfer to a large serving bowl. If using right away, drain and check for remaining strings. Repeat with the remaining sugar snaps.
  • Combine cranberries, apple cider and salt to taste in a large saucepan over medium-high heat. Cook for 3 to 4 minutes, until the cider has reduced by about half. Lower the heat to medium. Add the butter in several batches, whisking until incorporated. Taste and add salt as needed.
  • Pour the sauce over the sugar snap peas, stirring until they are evenly coated. Serve immediately. Makes 10 to 12 servings.


Note: De-stringing the sugar snaps is also easy to do after they have been cooked.

To make ahead: The sugar snaps can be cooked and then immediately cooled in an ice-water bath early on the day they will be served. Wrap the dry vegetables in a loose towel or paper towels and refrigerate. Just before serving, prepare the sauce and, in batches, add the sugar snaps until warmed through.

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