Every year or so, I like to switch up my cranberry sauce. Cranberries offer a feast of opportunities since they work and play well with both savory and sweet. Some years I fold in onions, Serrano peppers, and cinnamon and serve it over salmon, pork chops, or cream cheese. But this year it’s all about pears, raisins, and brandy, and my starting place was this wonderful contest winner on Food52 that I’ve made many, many times.
If you make this sauce, and I hope you do, tomorrow I’m posting what you can do with leftovers (assuming there are any)! Hint: it’s a rustic dessert, perfect for a snowy night in front of a blazing fireplace with a glass of brandy.
- 1 cinnamon stick
- 10 allspice berries
- 8 ounces cranberries
- 1 pear, peeled, cored and grated ( I used Bosc)
- ¼ cup + 1 Tbsp coconut sugar (or brown sugar)
- ¼ cup golden raisins
- 1 Tbsp sugared ginger pieces
- 2 Tbsp pine nuts
- ¼ cup Pear Brandy (Apple Brandy-Calvados-works very well too)
- ¼ cup apple cider
- ¼ cup water
- Place the cinnamon and allspice in a damp cheesecloth, and tie it closed into a bundle.
- Combine the remaining ingredients in a medium pot over medium heat. Add the bundle of spices and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the cranberries have popped.
- Cool and remove the cheesecloth bundle of spices.