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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
ounces cranberries - local if you can get them - picked though and rinsed
tablespoons Pear Brandy
teaspoons fresh rosemary, finely chopped
zest 1/2 lemon
- 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.
- NB: Cover sauce with either plastic wrap or parchment paper to prevent a "skin" from forming on the surface of the sauce.