This recipe makes the best cranberry sauce because the additions make it more tasty and less tart. Pear, ginger, brandy (optional) blends well with the cranberries without overcompensating with sweetness, and the walnuts give it a pleasing crunch.
This was a hit at Thanksgiving and is now the official improved iteration of cranberry sauce, an antioxidant-rich side dish that goes well with a variety of protein and vegetable combinations.
1 lb cranberries
1 large ripe pear or 2 medium pears, peeled and thinly sliced
1/4 cup brandy (optional) stirred with 1/4 cup water
1 inch chopped ginger or 1/2 tsp dried
1/4 tsp cinnamon
1/2 cup walnuts, chopped
1. Place the cranberries, pear, ginger and cinnamon in a saucepan and stir in the water and brandy. Heat covered until the mixture starts bubbling, then lower the heat and let simmer 15 minutes. Check on the cranberries once or twice and smash with a wooden spoon to help break them down.
2. Turn off the heat and stir 2 T of brandy.
3. Let cool and stir in the walnuts.
As you can see, minimal cooking is required, making it that much more likely we’ll make this again, even making it into the winter roster of go-to’s.
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