Pear, Brandy & Walnut Cranberry Sauce
★★★★★
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
6 to 8
Ingredients
1/3 cup, plus 2-3 tablespoons
brandy, divided
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
Instructions
- 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.
