Pear, Brandy and Walnut Cranberry Sauce
As Amanda finds breaking cinnamon sticks in half exceedingly difficult, she chose to use her meat pounder. She loves her meat pounder.
Making the spice sachet. If you don't have cheesecloth or little bags, a coffee filter will also work.
Watch your fingers!
After the sauce cooks, you stir in the walnuts and the brandy. The recipe said to use 2-3T of brandy. Surprisingly we showed some restratint, and used 2. It was delicious.
Share
- ✉
-
Author Notes: 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. - notlazy.rustic.
Food52 Review: 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 - A&M
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.
- Your Best Cranberry Sauce Contest Winner!
Tags: Holidays, seasonal, Vegetarian
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
5 months ago Katileigh
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.
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
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)
6 months ago Ruby Claire
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
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
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)
6 months ago Dorothee
I put them in before serving. You can toast them anytime.
6 months ago TheWimpyVegetarian
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 :-(
6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
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)
6 months ago Dorothee
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!
6 months ago lexilarkin
this is awesome, highly recommend for thanksgiving, my whole family loved it
over 1 year ago ktchnninja
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!
over 1 year ago TheWimpyVegetarian
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.
over 1 year ago swent45
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.
over 1 year ago mrathmel
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.
over 1 year ago WinnieAb
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.
over 1 year ago shemanufactures
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.
over 1 year ago francesk
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.
about 2 years ago kathymargaret
Orange juice substitutes well for brandy. This cranberry recipe is now a healthy family favorite.
over 2 years ago Bevi
I made this for Thanksgiving and it was a hit! I also made the pear shavings bigger and they were lovely in the relish.
over 2 years ago ashtonwinkler
this is amazing!
over 2 years ago enbe
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.
over 2 years ago TakeThymeToCook
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!
over 2 years ago OpEdible
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.
over 2 years ago minniti
just made this in advance of tomorrow's feast--divine!
over 2 years ago emilyv
excellent! the pear is just perfect. thanks for the great recipe.
over 2 years ago Mitzish
I don't have any cheesecloth...any suggestions for how much cinnamon and pepper to add?
over 2 years ago emilyv
I just threw in two whole cinnamon sticks (remove after cooking) and a fresh grind of pepper from the mill, it worked perfectly!
over 2 years ago KateCooks
This looks fantastic! Can it be canned and saved for a rainy day?
over 3 years ago dagny
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.
over 3 years ago Kitchen Butterfly
Fantastic...I think pecans would rock...I'm a pecan fan!
over 3 years ago Elycooks
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!
over 3 years ago QueenOfGreen
Made it this evening - thank you!
over 3 years ago semisoccer
I just made this recipe and it is great. Definitely making this again on Thanksgiving day!
over 3 years ago notlazy.rustic.
i'm glad you enjoyed it! and thank you - i will remember this on thanksgiving.
over 3 years ago Maria Teresa Jorge
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.
over 3 years ago notlazy.rustic.
thank you! i'm glad it worked well for you.
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
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!!!
over 3 years ago notlazy.rustic.
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.
over 3 years ago happybaker
Looks yummy!
over 3 years ago maryt
this sounds fantastic! will definitely be trying this for thanksgiving. can it be made a day in advance?
over 3 years ago notlazy.rustic.
thank you, that's so nice to hear! absolutely - you could make it 2-3 days early if that helps your planning.
over 3 years ago Renee H
This recipe looks delicious! I can't wait to make it for my family this Thanksgiving! Thanks notlazy.rustic!
over 3 years ago TheWimpyVegetarian
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.
over 3 years ago notlazy.rustic.
ChezSuzanne, while I think the nuts offer a contrast of texture, this recipe can absolutely be made without them, without suffering. Enjoy!
over 3 years ago notlazy.rustic.
thank you everyone for your kind words!
over 3 years ago mariaraynal
Pears -- of course! Why did I think of that? Brilliant.
over 3 years ago pauljoseph
This looks very delicate, maybe I try it!
over 3 years ago mom's kitchen
This cranberry recipe looks wonderful. It will be a new addition to my Thanksgiving table.
Thank you notlazy.rustic
over 3 years ago Collin
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.
over 3 years ago notlazy.rustic.
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.
over 3 years ago lastnightsdinner
This looks delicious.
over 3 years ago WinnieAb
Looks great...love the addition of the walnuts!