Cranberry Sauce with Rosemary and Pear Brandy

By • November 7, 2011 • 11 Comments



Author Notes: I have made a cranberry sauce with rosemary from Fine Cooking for years. Today, with a batch of fresh, local cranberries, I decided to change up the recipe to include pear brandy, although I suspect apple brandy would taste just as good. I used lemon zest to brighten up the sauce, and I am happy with the brightness and fresh taste. Hope you agree!Bevi

Makes approx 12. ounces of cranberry sauce

  • 12 ounces cranberries - local if you can get them - picked though and rinsed
  • 1/2 cup water
  • 3/4 cups sugar
  • 2 tablespoons Pear Brandy
  • 2 teaspoons fresh rosemary, finely chopped
  • zest 1/2 lemon
  1. Add all the ingredients, except the lemon zest, to a saucepan. Bring the mixture to a boil, and then reduce the heat. Cook to the degree of doneness you like in your sauce - I simmer for about 3 or 4 minutes. Take off the heat and immediately add the lemon zest. Stir in and allow to sit. This recipe can be made days in advance.
  2. NB: Cover sauce with either plastic wrap or parchment paper to prevent a "skin" from forming on the surface of the sauce.
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Comments (11) Questions (0)

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made this today, actually I made two cranberry sauce my usual with just orange juice and zest that the kids will eat and yours. I made just a few substitutions instead of water I used freshly squeezed orange juice and orange zest instead of lemon Used Poire William. The combination of the orange and rosemary and pear brandy and can't forget the cranberries is absolutely delicious. Now it will sit in the fridge until T-day so the flavors can meld. This is a wonderful recipe and will be on my holiday table from now on!

Cakes

over 2 years ago Bevi

Yay! I also made two batches and put some lemon verbena in one batch in a little muslin bag and steeped it in the sauce while it was cooking. I ran out of regular sugar and used raw sugar. So good! I hope you have a lovely Thanksgiving.

Me

over 2 years ago TheWimpyVegetarian

I love the magazine Fine Cooking! And this recipe looks wonderful - I love the addition of the pear / apple brandy to it. This one will be at the table come Thanksgiving!

Cakes

over 2 years ago Bevi

Yay! I hope your crowd loves it!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh this is fabulous! I just bought some cranberries yesterday, to use in playing with new recipes. I only have apple brandy in the house, so I'll let you know how it works. (I must say, I'm tempted to grate some pear into this. I probably will. Plum brandy might be nice here, as an alternative.) Stay tuned. ;o)

Cakes

over 2 years ago Bevi

Plum brandy would be really good, I think. And adding pear sounds just about perfect. Let me know the results!

Cakes

over 2 years ago Bevi

Yes! The original Fine Cooking recipe used fresh orange juice and orange zest.

Cakes

over 2 years ago Bevi

Yes! The original Fine Cooking recipe used fresh orange juice and orange zest.

Cakes

over 2 years ago Bevi

Yes! The original Fine Cooking recipe used fresh orange juice and orange zest.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I always make my cranberry with orange juice and zest going to add the rosemary and the pear brandy, YUM!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds fantastic, I will make this on Thanksgiving this year. Love the addition of the rosemary and the pear brandy. I was thinking of adding orange zest instead of lemon, what do you think?