Pear, brandy and walnut cranberry sauce

July 15, 2014 (Last Updated: January 11, 2019)

Pear, brandy and walnut cranberry sauce

Serves: 500ml
Cooking Time: 30 minutes


  • 40g walnuts
  • 2 cinnamon sticks
  • 10 black peppercorns
  • 50ml water
  • 100ml brandy
  • 500ml (2 cups) frozen cranberries, defrosted in the fridge overnight
  • 145g light brown sugar
  • 2 pears, peeled



Preheat the oven to 190°C. Line a baking tray with foil. Sprinkle the walnuts evenly over the foil and roast in the oven, about 6 minutes. Allow to cool then chop roughly. Set aside.


Place the cinnamon sticks and black peppercorns in a cheesecloth and tightly seal with a piece of string. Using your hands, gently break the cinnamon sticks.


Pour the water and half of the brandy into a saucepan over medium heat. Add the cranberries, sugar and the cinnamon-pepper bundle, and gently mix to combine.


Grate the peeled pears into the saucepan. Turn up the heat and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the cranberries begin to burst open, about 20 minutes.


Remove the saucepan from the heat and remove the cinnamon-pepper bundle. Add the remaining brandy and stir well. Stir in the toasted walnuts. Serve immediately or allow to cool and place in a sterilised jar (the sauce will keep for 1 – 2 months).

Cook’s tips: If you do not have cheesecloth, a coffee filter or empty teabags can be used. If the cinnamon sticks are too hard to break by hand, a meat pounder can be used instead. More brandy can be added if desired and additional walnuts can be sprinkled over the top of the sauce for extra crunch.



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