Serves 6-8 small
servings
Recipe from Food52.com
Husband-Tested in Alice’s Kitchen
This is not the usual cranberry and
orange relish. The pears with the dark
brown sugar add a fall-inspired sweetness; the brandy provides richness, and
the walnuts, a toasty crunch.
The pears, which are shredded, melt
into the sauce. The cranberries soften and soak up the brown sugar and cinnamon.
Serve it along side the holiday bird, or on an after-Thanksgiving
sandwich. We all agreed that this sauce
would taste fabulous over ricotta cheese or vanilla ice cream.
Feel free to play with the brandy to
make the sauce as boozy (or not) as you want.
1/3 cup, plus 2-3 Tablespoon brandy, divided
Water
2 cinnamon sticks, each broken in half
8 black peppercorns
12 ounces fresh cranberries, rinsed and drained
3/4 cups packed light brown sugar
2 medium pears or apples, peeled
½ cup chopped walnuts, toasted and divided (optional)
Pour
1/3 cup brandy into liquid measuring cup; add enough water to reach ½ cup
liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center
of small piece of cheesecloth or large tea bag (I used a coffee filter) and tie closed using kitchen twine.
 |
| All the ingredients ready to cook. Notice the coffee filter, which houses the cinnamon sticks and peppercorns. |
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.
 |
| Just a few ingredients make up this delicious sauce which can be used for the holidays as a side or as a dessert. |
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