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Make Ahead

Pear, Brandy & Walnut Cranberry Sauce

by:
November  4, 2009
5
15 Ratings
Photo by Bobbi Lin
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Serves 6 to 8
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. —lifeaswecookit

Test Kitchen Notes

Featured in: Our Best Thanksgiving Side Dishes.

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 —The Editors

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

Write a Review
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
Definitely a keeper! Made an exquisite side for Thanksgiving. Thanks.
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!
Chef D. December 17, 2015
looks very tasty :)
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!