Pear, Brandy and Walnut Cranberry Sauce

By notlazy.rustic., posted 10 months ago

Photo: Sarah Shatz

Amanda & Merrill's Notes:

In this cranberry sauce, you won't find any of the punishing tartness you get in many -- it's all silk and fragrance. The pears, which are shredded, melt into the sauce. The cranberries soften and soak up the brown sugar and cinnamon. And the brandy smoothes any wrinkles. You add a little brandy in the beginning and some more at the very end, as you stir in toasted walnuts. We've made the sauce with grated apple and it's just as delicious. We've also served it over fresh ricotta -- make sure you have some leftovers so you can try this! - A&M

Growing up, we never ate canned cranberry sauce and my mom always made a cranberry and orange relish for Thanksgiving. But, It wasn't until I was working at a magazine, taste testing for a November issue that I realized all the cranberry possibilities. I started playing around until I came up with this one that I love - the pears add a fall-inspired sweetness, the brown sugar and brandy, richness, and the walnuts, a well-needed crunch. When choosing the pears, I look for ones that are ripe, but still firm. And, feel free to play with the brandy to make the sauce as boozy (or not) as you want.

Serves 6-8 small servings

1/3 cup, plus 2-3 tablespoon brandy, divided
water
2 cinnamon sticks, each broken in half
8 black peppercorns
12 ounces fresh cranberries, picked over
3/4 cups packed light brown sugar
2 medium bartlett pears, peeled
1/2 cup chopped walnuts, toasted and divided

Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine.
In medium saucepot, combine cranberries, brown sugar and cinnamon-pepper bundle. Using large holes on a box grater, grate pears into saucepot. Stir in brandy-water mixture.
Over high heat, bring cranberry mixture to a boil; reduce heat to medium and cook 10-12 minutes, or until cranberries have burst and the mixture has combined, stirring occasionally. Remove from heat.
Stir in 2 to 3 tablespoons brandy. Let cool. Remove and discard cinnamon bundle. Stir in 7 tablespoons toasted walnuts. Transfer mixture to small serving bowl; sprinkle with remaining walnuts.

Comments (23)Add yours

dagny 8 months ago: I made this exactly as in the recipe for Thanksgiving and my whole family loved it, so I thought I'd do it again for Christmas. I tried it with pecans instead of walnuts this time, and I also added a lemon peel to the tea bag (actually I used a tied coffee filter) and a bit of orange and lemon zest. I actually liked the contrast of the walnuts better than the pecans, but the lemon peel and zest added a really nice zing to the mix.
Kitchen Butterfly 8 months ago: Fantastic...I think pecans would rock...I'm a pecan fan!
Elycooks 9 months ago: I ran out of brandy after the initial 1/3 cup (how did that happen?) but did have 2 bottles of Cassis on hand (and how did THAT happen?) of which I used 2 Tbsp. for the final finish. Not a bad sub. Thx for a wonderful recipe!
QueenOfGreen 9 months ago: Made it this evening - thank you!
semisoccer 9 months ago: I just made this recipe and it is great. Definitely making this again on Thanksgiving day!
notlazy.rustic. 9 months ago: i'm glad you enjoyed it! and thank you - i will remember this on thanksgiving.
Maria Teresa Jorge 9 months ago: Congratulations, it's an amazing simple recipe but the combination of flavours is brilliant. Made the recipe and tastes absolutely delicious. Thank you for sharing and congratulations once more.
notlazy.rustic. 9 months ago: thank you! i'm glad it worked well for you.
AntoniaJames 9 months ago: I made this using kirschwasser (cherry brandy) and substituting toasted pecans for the walnuts. I let it sit for about a day and half (to let it mellow) before folding in the pecans. Tasted it this evening. Very nice . . . . this recipe is a real keeper!!!
notlazy.rustic. 9 months ago: thanks! i'm glad you enjoyed it - i think i'm going to try the recipe with pecans, myself. it's been a popular addition.
happybaker 9 months ago: Looks yummy!
maryt 9 months ago: this sounds fantastic! will definitely be trying this for thanksgiving. can it be made a day in advance?
notlazy.rustic. 9 months ago: thank you, that's so nice to hear! absolutely - you could make it 2-3 days early if that helps your planning.
Renee H 9 months ago: This recipe looks delicious! I can't wait to make it for my family this Thanksgiving! Thanks notlazy.rustic!
ChezSuzanne 9 months ago: This looks great! I love the idea of the cranberries, pear and brandy playing together. I plan to try it this weekend. I'm allergic to nuts, always a problem during the holidays, but am thinking it would work without the walnuts although without the texture contrast.
notlazy.rustic. 9 months ago: ChezSuzanne, while I think the nuts offer a contrast of texture, this recipe can absolutely be made without them, without suffering. Enjoy!
notlazy.rustic. 9 months ago: thank you everyone for your kind words!
mariaraynal 9 months ago: Pears -- of course! Why did I think of that? Brilliant.
pauljoseph 9 months ago: This looks very delicate, maybe I try it!
mom's kitchen 9 months ago: This cranberry recipe looks wonderful. It will be a new addition to my Thanksgiving table. Thank you notlazy.rustic
Collin 9 months ago: I love this and I'm going to vote for it, but . . . I've never seen any recipe calling for walnuts that isn't improved by using pecans instead.
notlazy.rustic. 9 months ago: Collin, thank you. I agree about the pecans. I do also think that pecans are a bit sweeter and I was trying to keep the nuts a bit savory to balance the brown sugar and cinnamon. But, pecans would be delicious, too.
lastnightsdinner 10 months ago: This looks delicious.
WinnieAb 10 months ago: Looks great...love the addition of the walnuts!

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Pear, Brandy and Walnut Cranberry Sauce

Amanda & Merrill's Notes:

Serves 6-8 small servings

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Pear, Brandy and Walnut Cranberry Sauce

Amanda & Merrill's Notes:

Serves 6-8 small servings

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