Day One: Pear, Brandy and Pecan Cranberry Sauce

It’s Turkey Day! Not the Turkey Day. Turkey Day as in our bird is here, in store, waiting for pick-up. We’ll rub its body down with some salt, and swaddle it up in a plastic bag to dry brine in our refrigerator for three days. But before we drive over to Linden Hills Co-Op to meet our little guy (or gal?  What is our gender preference?  Doesn’t matter; we’ll love eating ‘em just the same), we’ll whip up some cranberry sauce.

cran6
cran6

I can’t believe I’m actually planning ahead for the big feast.

I found this recipe on Food 52, a fabulous web site for home cooks. Only I’m taking a cue from The Kitchen Butterfly and substituting pecans for walnuts.  And salting it up a bit.

Pear, Brandy and Pecan Cranberry Sauce, adapted from Not lazy.  Rustic. That should be my slogan:

  • 1/3 cup brandy, plus 2-3 tablespoons
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 4 cups cranberries
  • 3/4 cups packed light brown sugar
  • 2 barlett pears, peeled
  • 1/2 cup chopped pecans
  • 1/2 teaspoon salt
  • zest of 1 orange

First, we filled 1/3 of our measuring cup with brandy. Which we just happened to have on hand. Then, we added water to it, until the liquid hovered at the 1/2 cup line. We set the cup aside.

Then we poured our cranberries, brown sugar, cinnamon, nutmeg, salt and black pepper into our saucepot.

cran1
cran1

We stirred in our brandy/water mixture.

cran2
cran2

Then, we grated in our pears and orange zest, and brought our sauce to a boil on the stove.  We reduced the heat to medium, and stirred for 10 – 12 minutes until our cranberries burst. Finally, we removed our sauce from the heat and stirred in 2 tablespoons of brandy.

We’ll add the pecans right before we serve the meal.

One dish down.

cran3
cran3

Only three more to go.

cran4
cran4

This is yummy.  Really yummy.

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23. November 2009 by Jennifer Jeanne Patterson
Categories: Food | Tags: , , , , , , , , , , | 5 comments

Comments (5)

  1. That cranberry recipe does look tasty–think I may try it too. I got my 2 birds (20 people!) today but ran out of energy tonight to brine. 12-fewer hours of brining won’t make a difference, right?

  2. Looks like a very good cranberry sauce. Love the brandy and the pears especially.

  3. Very cool! I just did the spiced & spiked sauce from food52 and it was delish!

  4. :-) Looks lovely…and now I’ll have to make it….Thanks

  5. Pingback: Thanksgiving Sides: Cranberry Sauce | Nibblers

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