Make Ahead
Pear, Brandy & Walnut Cranberry Sauce
Popular on Food52
89 Reviews
Vixinya
December 17, 2022
I made this recipe as stated except I couldn’t break my cinnamon sticks in half. They were too thick. It was amazing! My 16 year old normally hates cranberry sauce but, she took two spoonfuls to her Turkey, then later another giant spoon onto her vanilla ice cream. My younger boys smashed it into their stuffing and potatoes. My pears were perfectly ripe, so I could have cut back in the sugar but I’m glad I didn’t since it balanced very well with the more savory and salty dishes I served. My husband and in-laws have proclaimed this recipe be made every year now. Thank you for sharing!
cosmiccook
November 8, 2021
Just finished a 1/4 test batch. A few tweaks--used cinnamon water that I keep for teas, oatmeal & cocktails. Ground Grains of Paradise & Long Pepper into the sauce itself which eliminated the need for a tea bag. Added a FEW dashes of Angostura & Walnut bitters. Tasted in pan; good but want to see how flavors develop over the next few days (will add nuts then). The 1/2 pear I used was PRIMO--ripe, sweet & juicy! If the pear flavor doesn't come thru in 4 days I'll add a little Pear Liqueur. Fingers crossed this is a winner for TG day! Oh and that baked Brie idea another reviewer posted on DIVINE IDEA! We'll be serving this w a fruit & cheese plate for "test purposes". Then on to the Brie!
Sandra L.
November 30, 2020
This cranberry sauce was AMAZING!! I only added 1/4 cups of sugar because I wanted to taste the sweetness of the pears and cranberries. The less sugar the better. I have noticed that many food52 recipes have a lot more sugar than needed so be aware of that. The ingredients of this sauce were really good though, would highly recommend - even for a non-thanksgiving event
Sandra L.
November 30, 2020
This cranberry sauce was AMAZING!! I only added 1/4 cups of sugar because I wanted to taste the sweetness of the pears and cranberries. The less sugar the better. I have noticed that many food52 recipes have a lot more sugar than needed so be aware of that. The ingredients of this sauce were really good though, would highly recommend - even for a non-thanksgiving event
Theenie
November 27, 2020
This is by far my favorite cranberry sauce! I tried several recipes over the years but stopped looking as soon an I found this one. I look forward to making it every year and my family starts asking for it in early November. We always have it during the holidays but also on sandwiches, toast, really anything we can!
Theenie
November 27, 2020
This is by far my favorite cranberry sauce! I tried several recipes over the years but stopped looking as soon an I found this one. I look forward to making it every year and my family starts asking for it in early November. We put always have it during the holidays but also on sandwiches, toast, really anything we can!
Ashley R.
November 27, 2019
I’ve been making this recipe for the last 4 years! It is always a hit! Family that normally doesn’t like cranberry sauce always asks me to make it! FIVE STARS!⭐️
jwcog
November 26, 2019
This is the one to make! used ground cinnamon and freshly ground pepper + a little cayenne and port for the liquor. never loved cranberry chutney before but this is wonderful. straight from the fridge on toast, ice cream, cream cheese crackers, pound cake, yogurt. big hit. thanks!
Stacy I.
December 11, 2018
loved this! made for thanksgiving and this was the first year that everyone really dove in and embraced my fresh cranberry sauce!
Roy C.
November 29, 2018
This is definitely a keeper! Made an exquisite side for Thanksgiving. Thanks.
Elizabeth G.
November 22, 2018
Love this recipe!! I keep coming back everesince I found it 3 years ago and its always a hit. The kids love it and ask if I could make it every year.
Brittany F.
November 22, 2017
I made this last year with orange juice, and this year with brandy. Both were delicious! The brandy version is a bit more rich and smooth. I found 1 Tbsp of brandy at the end to be perfect instead of 2-3, and I also replaced with pecans both years. If your pears aren't soft, you may need to add a bit more sugar. I typically reduce sugar in recipes but this year my pears were hard and the sauce is quite tart as a consequence!
Amanda A.
November 25, 2014
Just made this for Thanksgiving, and it's still warm, and I want to drizzle it on toast, and then on ice cream, and then maybe also in yogurt. Basically, I want to do everything that isn't waiting until Thanksgiving until I can eat it.
kschurms
November 14, 2014
The only problem I have with this recipe is that I didn't make more of it. So delicious, so easy to make, I'm in love.
lexilarkin
November 12, 2014
this recipe is awesome, have used it for several years now and will use it again this year, sorry I just got around to commenting! thank you for sharing!
juicyrebound1
January 8, 2014
We always make the ground orange, cranberry relish, but this is a great addition to the Thanksgiving table. Aging the sauce does improve the delicious flavors.
helen
December 6, 2013
I sliced the top off of a small brie wheel, put 2/3 c of this on top, wrapped it puff pastry and baked for my food gifts this year. Everyone loved it.
frizz
November 30, 2013
Made this on Tuesday and it kept getting better and better throughout the week. It's my new favorite, and I'll be making it for years to come. Thank you so much!
Kate
November 29, 2013
This was really good, but serves way more than 6-8! One batch fed 14 people yesterday. (Maybe notlazy.rustic's friends eat a lot of cranberry sauce?) Anyway, somebody recommended I try using the leftovers to make empanadas with dulce de leche/cajeta and grappa. I'll give that a go on Monday, but thought I'd share now if anyone else has leftovers they need to take care of.
whmcdevitt
November 28, 2013
how far in advance can you make this sauce we're having another Thanksgiving dinner on Saturday.....Nov 30th
Kate
November 29, 2013
I think Antonia James was saying 4 days. I would add the walnuts day of, though.
MummieMummie
November 28, 2013
Made a mistake & added pecans...have I ruined it? Do I still add the walnuts or just start over?
Sabine G.
November 28, 2013
I think your cranberry sauce will survive! Pecans are a nice alternative and often preferred by many. I personally wouldn't add walnuts as it might throw of the ratio.
Rachel C.
November 27, 2013
Just cooked up this recipe, and the flavors are amazing! I never really liked cranberry sauce, but this recipe has definitely converted me.
Instead of brown sugar and brandy (I didn't have either in my house), I substituted in honey and dark aged rum. The flavors of the honey, rum, and pears complemented each other very nicely. I'll be making this recipe every year now!
Instead of brown sugar and brandy (I didn't have either in my house), I substituted in honey and dark aged rum. The flavors of the honey, rum, and pears complemented each other very nicely. I'll be making this recipe every year now!
tulip549
November 27, 2013
Wow- this was a really good recipe. Next time I will substitute honey for sugar. I added a touch of orange blossom water and used freshly squeezed orange juice instead of brandy (I didn't have any brandy). Thanks!
ss
November 26, 2013
do you serve this cold or warm?
AntoniaJames
November 26, 2013
Serve it at room temperature. And try to make it at least a day ahead of time, reserving the nuts until shortly before serving (unless you don't mind soggy nuts). It will improve considerably with a day or two of rest. ;o)
Sabine G.
November 28, 2013
I took this advice from reading your previous comments and wow! It has made a really nice difference. I can't wait to serve it today! Thank you for the tip.
Elise
November 25, 2013
LOVED making the recipe and it was a hit with guests! Subbed 1/2 cup of raw honey for the sugar though, still really enjoyed it!
Sabine G.
November 25, 2013
Just made this tonight in preparation for Thanksgiving! Heavenly! My husband and I tasted the cranberry sauce with and without the walnuts as we were skeptical about the texture and after tasting, the walnuts totally make sense! It rounds it out nicely and gives a great texture. I, admittedly, always have loved the canned cranberry sauce but this is definitely a game changer! Thank you for the recipe!
Mae
November 18, 2013
This looks great! I would like to make this on Thanksgiving. Do you think I could use dark rum instead of brandy? Rum's got a little bit more of a bite to it, but my shopping list is already wracking up quite a bill!
ihaventpoisonedyouyet
November 14, 2013
This smells and tastes amazing!! Doubled the recipe and used 3 pears (all I had) and an apple. Waiting until the day of to add the walnuts. Thanks - I know people are going to love this.
Katileigh
December 17, 2012
I was searching for a cranberry sauce recipe like the one my sister-in-law makes. I found this and like it very much. Not necessarily more than hers, but equally well. I mix it with vanilla yogurt for a light meal... Very heavenly. Now, I just need to persuade her to part with the other one.
AntoniaJames
November 23, 2012
One of the best cranberry sauces I've ever tasted. It's much, much better after four days. I could really taste the pear on Day 4, where I couldn't before. So elegant, and so perfectly delicious. (We did not add the walnuts, given the nuts in various other dishes. I may stir some into the leftovers I'm looking forward to enjoying later today.) ;o)
Ruby C.
November 22, 2012
best cranberry sauce i have ever had! i left out the nuts but you can't go wrong. so much dimension!! LOVE LOVE WIN WIN
AntoniaJames
November 21, 2012
I made a batch the night before last. It made my house smell so elegant! And it tastes so good, too. Even better with a bit of extra sitting time. Did not add the walnuts, however, as I do not care much for soggy nuts. ;o)
TheWimpyVegetarian
November 21, 2012
AJ, this is my go-to cranberry sauce now. I love, love, love it. I don't use nuts though b/c of my nut allergies :-(
AntoniaJames
November 21, 2012
I can see why. I can easily see this becoming my go-to, as well. It's so perfectly elegant. (Never thought I'd describe a cranberry sauce that way . . . . ) ;o)
Dorothee
November 21, 2012
Made this last year and it was a hit! So much so that I was asked to make it again this year. It is on my list!
lexilarkin
November 18, 2012
this is awesome, highly recommend for thanksgiving, my whole family loved it
ktchnninja
December 28, 2011
made for thanksgiving - sooo good everyone was eating it just by itself! the toasted walnuts really make it. didn't have cheesecloth so used large coffee filters & twine. this is now my go-to cranberry sauce!
TheWimpyVegetarian
November 25, 2011
Made this for yesterday's Thanksgiving and it might be the best cranberry sauce I've ever had. I can't eat nuts, so I had to leave them out, but it was still just wonderful. I had some apple cider on hand that I had reduced by 1/2 with chopped up pears and then strained. I added a couple tablespoons at the end with that instead of the additional brandy - soooo good.
swent45
November 25, 2011
If making in advance I would hold the walnuts until just before serving.
They can become soggy after a couple of days, losing their crunch.
They can become soggy after a couple of days, losing their crunch.
mrathmel
November 22, 2011
Loved this recipe! Made it today for Thanksgiving. I didn't have cheese cloth, so I just put the cinnamon sticks in the pan and ground some fresh black pepper in the sauce. Excellent! This is a keeper.
WinnieAb
November 22, 2011
I made it last night and did the exact same thing! And it is really delicious. I might have a hard time not eating a few big spoonfuls of it before Thursday.
shemanufactures
November 22, 2011
I put the whole peppercorns in a mesh tea strainer, which worked well.
I actually made this with 2 medium beets instead of pears - I diced them and boiled them for about ten minutes before adding the cranberries, but next time I would shred the raw beets in a food processor. I adjusted sugar down to 1/4 c. + 1 or 2 tablespoons of honey.
I actually made this with 2 medium beets instead of pears - I diced them and boiled them for about ten minutes before adding the cranberries, but next time I would shred the raw beets in a food processor. I adjusted sugar down to 1/4 c. + 1 or 2 tablespoons of honey.
francesk
November 20, 2011
I followed the suggestions of several other posters & used orange juice, 2 tablespoons of cognac and added a bit of lemon zest to the mix and it's the most elegant, simple and bright tasting cranberry sauce I've ever had. Thanks for the recipe & all the tips.
kathymargaret
April 17, 2011
Orange juice substitutes well for brandy. This cranberry recipe is now a healthy family favorite.
Bevi
December 2, 2010
I made this for Thanksgiving and it was a hit! I also made the pear shavings bigger and they were lovely in the relish.
enbe
November 26, 2010
I had some pear brandy around the house that I wanted to get rid of so this recipe was perfect. A nice twist on cranberry sauce.
Next time I'll halve the walnuts though.
Next time I'll halve the walnuts though.
TakeThymeToCook
November 26, 2010
Great recipe! I used a peeler to add pear bigger pear shavings and i loved the boom of pear taste with each bite. Perfect addition to a holiday feast!
OpEdible
November 25, 2010
This is the cranberry sauce that will convert any self-professed hater of cranberry sauce into a lover. So simple and elegant. I subbed Arkansas Black apples in lieu of pears & used a lovely cognac since I had them on hand. Cannot wait to serve it with the bird tomorrow.
dagny
December 25, 2009
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.
Elycooks
November 25, 2009
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!
Thx for a wonderful recipe!
semisoccer
November 21, 2009
I just made this recipe and it is great. Definitely making this again on Thanksgiving day!
lifeaswecookit
November 22, 2009
i'm glad you enjoyed it! and thank you - i will remember this on thanksgiving.
Maria T.
November 19, 2009
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.
AntoniaJames
November 17, 2009
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!!!
lifeaswecookit
November 22, 2009
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.
maryt
November 15, 2009
this sounds fantastic! will definitely be trying this for thanksgiving. can it be made a day in advance?
lifeaswecookit
November 15, 2009
thank you, that's so nice to hear! absolutely - you could make it 2-3 days early if that helps your planning.
Renee H.
November 14, 2009
This recipe looks delicious! I can't wait to make it for my family this Thanksgiving! Thanks notlazy.rustic!
TheWimpyVegetarian
November 14, 2009
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.
lifeaswecookit
November 16, 2009
ChezSuzanne, while I think the nuts offer a contrast of texture, this recipe can absolutely be made without them, without suffering. Enjoy!
mom's K.
November 12, 2009
This cranberry recipe looks wonderful. It will be a new addition to my Thanksgiving table.
Thank you notlazy.rustic
Thank you notlazy.rustic
Collin
November 12, 2009
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.
lifeaswecookit
November 13, 2009
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.
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