Let’s face it: Thanksgiving is a lot of work. Between the stuffings and the sides, and the gravies, and the pies, the fourth Thursday in November is hardly a day off. The holiday is one of our favorites, but by the time the turkey is on the table, we’re usually just thankful to be done.This year we’re doing it differently. Instead of knocking ourselves out on Thursday, we’re going to prepare the meal in advance. We’ll do the cranberry sauce on today.
Pear, Brandy And Walnut Cranberry Sauce:
Ingredients:
1/3 cup, plus 2-3 tablespoon brandy,
water
2 cinnamon sticks, each broken in half
8 black peppercorns
12 ounces fresh cranberries,
3/4 cups packed light brown sugar
2 medium bartlett pears, peeled
1/2 cup chopped walnuts, toasted and divided
Directions:
Pour 1/3 cup brandy into liquid measuring cup; add enough water to reach 1/2 cup liquid total. Set aside. Place broken cinnamon sticks and peppercorns in center of small piece of cheesecloth or large tea bag and tie closed using kitchen twine.
Ask the hotline about this step! 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.
Ask the hotline about this step! 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.
Ask the hotline about this step! 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.
article courtesy of KitchenDaily.com
