Cranberry Sauce with Apples, Pears and Walnuts

Each year the cranberry sauce comes out differently and each year I say to myself…oh let me write this down.  Well this year I did, and here you are.

Yields about 6 cups

24oz fresh cranberries, rinsed and picked through

12 oz fresh orange juice

12 oz apple juice

2 apples, peeled, cored and diced

2 Bartlett pears, peeled, cored and diced

1cup-granulated sugar

1 cup walnuts, coarsely chopped

2 tablespoons calvados

Juice of 1 lemon

Cook cranberries, apple and orange juices over very low heat in a heavy non-stick saucepan.  Stir to prevent burning.  Cook for two hours until the cranberries are almost mush and reduced by half.   Using a hand masher, mash cranberries until skins are broken and sauce is thick.  Add apples, pears and sugar.  Simmer until the apples and pears are tender. Stir often with a rubber spatula to prevent sticking and burning. Add the calvados and cook a few minutes more, stir in walnuts while sauce is warm and lemon juice.  Can be prepared 1 week ahead.  Keep refrigerated.

Comments

[terri]

This looks delicious. I have cheated and used canned in the past,,,,not anymore!!!