Homemade Pear-Cranberry Relish With Brandy

This is the cranberry relish that will make a believer out of even the most devoted canned-sauce fan.

I’ll never forget my first Thanksgiving as a married woman. I was so eager to impress my new mother-in-law, a wonderful woman who, bless her heart, believed the best cranberry sauce came with ridges on the side from a can. I wanted to bring something to the table that was truly mine, something with a little extra sparkle.

My first few attempts at homemade sauce were fine, but they didn’t have that “wow” factor. They tasted like, well, cooked cranberries. I kept thinking about my grandmother’s pantry, always stocked with jars of spiced pear preserves she’d put up at the end of summer. The memory of that sweet, slightly grainy texture and warm spice got my wheels turning.

On a whim, I grabbed a firm Bosc pear, diced it up tiny, and stirred it into my simmering cranberries. Then, for a little extra warmth and grown-up flair, I added a splash of pear brandy I had tucked away. The whole kitchen filled with the most incredible aroma. That was it. That was the twist I was looking for. Now, years later, my mother-in-law won’t even let me in the door on Thanksgiving without a big bowl of my signature pear cranberry relish.

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Why This Cranberry Relish Recipe Works

There’s a reason cranberry sauce has been a fixture on American holiday tables for generations. Its history is tied right to the holiday itself, with cranberries being one of the few native fruits to North America that early colonists enjoyed. It was the invention of canned sauce in the early 20th century that truly cemented its place as a Thanksgiving staple, making it accessible to everyone.

The real magic of cranberry relish lies in its role on the plate. It provides a bright, tart, and sweet counterpoint to all the rich, savory flavors of a holiday meal. A good relish cuts through the fat of the turkey and gravy, cleanses the palate, and prepares you for the next delicious bite. It’s not just a side dish, it’s a necessary component that brings balance to the whole experience.

This particular recipe works so well because it enhances that traditional role with added complexity. The finely diced pear doesn’t just add sweetness, it introduces a wonderful, soft-but-not-mushy texture that you just don’t get in a typical sauce. It makes the relish feel more substantial and interesting.

And the pear brandy? Well, that’s the secret weapon. It adds a whisper of warm, fruity sophistication, a depth of flavor that lingers on the palate and makes people ask, “What is in this? It’s amazing!” It elevates the humble cranberry from a simple side to a standout star of the meal.

Ingredients for Cranberry Relish

The beauty of this recipe is its simplicity, but the magic comes from one key ingredient that gives it that special twist. Using quality ingredients will make all the difference in the final flavor. Here is what you will need to get started.

• 1 (12-ounce) bag fresh or frozen cranberries: Either fresh or frozen work perfectly here, so use whatever is easiest to find. The cranberries are the star, providing that classic tartness and beautiful ruby color.
• 1 cup granulated sugar: This provides the necessary sweetness to balance the tart berries.
• 1 cup water: This helps create the syrupy base of the sauce. For a little extra flavor, you can substitute half the water with orange juice.
• 1 large, firm pear (Bosc or Anjou work best): Make sure the pear is firm to the touch. A soft, overripe pear will turn to mush when cooked. You want the pieces to hold their shape to provide a lovely texture.
• Zest and juice of one orange: This adds a bright, citrusy note that complements the cranberries beautifully. Be sure to only zest the orange part of the peel, avoiding the bitter white pith underneath.
• 1/4 teaspoon ground cinnamon: A classic warm spice that makes the relish feel cozy and festive.
• A pinch of ground cloves: Just a tiny pinch is all you need. Cloves are powerful, and a little goes a long way in adding a deep, holiday aroma.
• A pinch of salt: Don’t skip this! A small amount of salt enhances all the other flavors and balances the sweetness.
• 2 tablespoons pear brandy (Poire Williams): This is the secret ingredient! It adds an incredible depth and a sophisticated, fruity warmth. If you can’t find pear brandy, a good quality regular brandy or an orange liqueur like Grand Marnier also works well.

Step-by-Step Instructions For Making Cranberry Relish

Making this cranberry relish is wonderfully simple and fills your home with the most festive scent. Just follow these steps for a perfect result every time. I recommend using a heavy-bottomed saucepan to prevent the sugar from scorching on the bottom.

1. Combine the Base Ingredients: In a medium, heavy-bottomed saucepan, combine the 12-ounce bag of cranberries, 1 cup of sugar, 1 cup of water, and the zest and juice of one orange. Stir everything together gently.
2. Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. You’ll soon hear the cranberries start to make a delightful popping sound as they burst. Continue to simmer, stirring occasionally, for about 10 minutes. The mixture will begin to thicken as the cranberries release their natural pectin.
3. Add the Pear and Spices: Reduce the heat slightly and stir in your finely diced pear, 1/4 teaspoon of ground cinnamon, the pinch of cloves, and the pinch of salt. Continue to simmer for another 3 to 5 minutes. You want the pear to soften just a bit but still retain some of its texture. Be careful not to overcook this step, or the pear will become too soft.
4. Stir in the Brandy: This is a crucial step! Remove the saucepan completely from the heat. Now, stir in the 2 tablespoons of pear brandy. Adding it off the heat ensures that the delicate flavor and aroma of the brandy are preserved instead of being cooked away.
5. Cool and Chill: Let the cranberry relish cool to room temperature right in the saucepan. It will thicken considerably as it cools, so don’t worry if it looks a little loose at first. Once cooled, transfer it to a glass jar or an airtight container and place it in the refrigerator to chill for at least 4 hours. For the absolute best flavor, I recommend making it a day ahead to let all those beautiful flavors meld together.

How To Serve Cranberry Relish

Of course, the most classic way to serve this beautiful cranberry relish is in a pretty crystal bowl right on the Thanksgiving or Christmas dinner table. It’s the perfect companion for roast turkey, honey-baked ham, or even a rich pork roast. Its bright flavor is simply essential for cutting through the richness of the main course.

But please, don’t limit this delicious relish to just the holiday platter! It’s far too versatile to be enjoyed only once or twice a year. Once you have a jar of this in your fridge, you’ll find all sorts of wonderful ways to use it up.

Here are some of my family’s favorite ways to enjoy it:

• The Ultimate Holiday Sandwich: Spread a generous layer on leftover turkey or chicken sandwiches. It’s especially delicious on a hearty sourdough bread with a bit of brie cheese and some peppery arugula.
• Effortless Appetizer: For the easiest party appetizer, simply spoon the relish over a block of cream cheese or a wheel of warm, baked Brie. Serve with an assortment of crackers, and watch it disappear.
• A Sweet Topping: It’s a fantastic topping for desserts. Swirl it into vanilla ice cream, spoon it over a slice of plain cheesecake, or use it to top a bowl of Greek yogurt and granola for a festive breakfast parfait.
• As a Savory Glaze: Thin the relish with a little bit of water or orange juice and use it as a glaze for roasted chicken, pork tenderloin, or even meatballs during the last 15 minutes of cooking.

Thinking outside the box is what makes cooking so much fun. This cranberry relish is a perfect example of a simple recipe that can be used in dozens of creative and delicious ways, long after the holiday feast is over.

How To Store & Reuse Cranberry Relish Leftovers

One of the best things about making homemade cranberry relish is that it stores beautifully. In fact, its flavor only gets better after a day or two in the refrigerator as everything melds together. This makes it the perfect make-ahead dish for a busy holiday season. Simply store it in an airtight container, like a glass mason jar, in the refrigerator. It will stay fresh and delicious for up to two weeks.

If you find yourself with a larger batch than you can use in that time, this relish also freezes wonderfully. Just spoon it into a freezer-safe container or a zip-top bag, leaving a little bit of room for it to expand. It can be frozen for up to three months. When you’re ready to use it, just let it thaw overnight in the refrigerator. The texture might be slightly looser after thawing, but the flavor will be just as good.

Beyond serving it as a side, there are so many creative ways to use up any leftovers you might have:

• Bake it into Muffins: Swirl a generous amount into your favorite muffin or coffee cake batter before baking for a sweet-tart surprise in every bite.
• Create a Tangy Barbecue Sauce: Mix the leftover relish with your favorite barbecue sauce. This creates a fantastic, tangy glaze that’s perfect for grilled chicken, pork chops, or ribs.
• Make a Festive Vinaigrette: Whisk a few tablespoons of the relish with some olive oil, apple cider vinegar, a dab of Dijon mustard, and a pinch of salt and pepper for a vibrant salad dressing.
• Fill Pastries or Cookies: Use it as a delicious filling for thumbprint cookies, hand pies, or even as a layer in a rustic tart. The possibilities are truly endless!

Having a jar of this cranberry relish on hand is like having a secret ingredient ready to elevate so many different dishes. You’ll be glad you made extra.

Substitutions & Variations For Cranberry Relish

This cranberry relish recipe is a tried-and-true favorite in my home, but it’s also a fantastic starting point for your own creations. Cooking should be fun and flexible, so don’t be afraid to make small changes based on what you have on hand or the flavors your family loves most. The core of the recipe is solid, so it can handle a little bit of creative tinkering.

If you need to make a swap or just want to try something a little different, here are a few ideas that work beautifully with the base recipe.

• Fruit Swaps: If you don’t have a pear, a crisp apple like a Honeycrisp or Granny Smith is a wonderful substitute. Just dice it up the same way. For a different citrus note, you could even use a Meyer lemon instead of an orange for a tarter, more floral flavor.
• Liqueur and Alcohol-Free Options: No pear brandy? No problem. Grand Marnier or another orange liqueur is a fantastic alternative that complements the orange zest. A good quality bourbon or regular brandy also adds a lovely warmth. For an alcohol-free version, simply omit the brandy and add a teaspoon of vanilla extract or a splash of apple cider at the end.
• Sugar Alternatives: You can easily substitute the granulated sugar with an equal amount of light brown sugar for a deeper, more molasses-like flavor. Maple syrup is another great option, though you may want to use slightly less as it can be sweeter than sugar.
• Go Nuts: For a delightful crunch and nutty flavor, stir in about a half-cup of toasted, chopped pecans or walnuts right at the end, after you’ve removed the relish from the heat.
• Add Some Spice: If you love warm spices, feel free to add a bit more. A pinch of nutmeg, a dash of allspice, or even a small stick of cinnamon simmered in the sauce (and removed before serving) can add wonderful depth. For a little heat, a pinch of cayenne pepper or finely minced jalapeño can be a fun and surprising twist.

Think of this recipe as your canvas. Use these ideas as inspiration to create a cranberry relish that is uniquely yours and perfectly suited to your holiday table.

Pear Cranberry Relish with Brandy

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Description: Bright, tart cranberry relish elevated with finely diced pear, orange zest, warm spices, and a splash of pear brandy for a softly chunky, festive texture and a sophisticated finish.

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Ingredients

• 1 (12-ounce) bag fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water (or 1/2 cup water + 1/2 cup orange juice)
• Zest and juice of 1 orange
• 1 large firm pear (Bosc or Anjou), finely diced
• 1/4 teaspoon ground cinnamon
• Pinch ground cloves
• Pinch fine salt
• 2 tablespoons pear brandy (Poire Williams), or regular brandy/Grand Marnier

Instructions

1. In a medium heavy-bottomed saucepan, combine cranberries, sugar, water, and the orange zest and juice. Stir to mix.
2. Bring to a gentle simmer over medium heat. Cook 8–10 minutes, stirring occasionally, until most berries have burst and the mixture begins to thicken.
3. Reduce heat to medium-low. Stir in diced pear, cinnamon, cloves, and salt. Simmer 3–5 minutes until the pear softens but retains some bite.
4. Remove the pan from heat. Stir in pear brandy until fully incorporated.
5. Cool to room temperature; the relish will thicken as it cools. Transfer to a jar or airtight container and chill at least 4 hours, preferably overnight.

Notes

Make up to 3 days ahead; flavor improves as it chills. For alcohol-free, omit brandy and add 1 teaspoon vanilla extract or a splash of apple cider off heat. Relish keeps refrigerated up to 2 weeks or frozen up to 3 months.

Nutrition Information:

Yield: 12
Amount Per Serving: Calories: 100 Carbohydrates: 24g

5 FAQs About Cranberry Relish

Here are some straightforward answers to the most common questions I receive about this cranberry relish recipe.

Can I make this cranberry relish ahead of time?

Yes, absolutely! In fact, I highly encourage it. This cranberry relish is one of those rare dishes that actually gets better with a little bit of time. Making it at least one day, and up to three days, ahead of when you plan to serve it gives all of the flavors a chance to meld together and deepen. The tartness of the cranberries, the sweetness of the pear, the bright orange notes, and the warm hint of brandy all come together beautifully after a day or two in the fridge.

From a practical standpoint, making it in advance is a huge time-saver during busy holiday cooking. It’s one less thing you have to worry about on the big day, freeing up valuable stove space and mental energy. The relish will thicken significantly as it chills, so don’t be concerned if it looks a little loose right after cooking. Just let it cool completely, store it in an airtight container in the refrigerator, and it will be perfectly set and ready to serve when you are.

What’s the difference between cranberry relish and cranberry sauce?

That is a fantastic question, and the truth is, the lines can be a little blurry these days as people often use the terms interchangeably. Traditionally, a “relish” refers to a condiment made of chopped vegetables or fruits. Classic cranberry relish is often made with raw cranberries, oranges, and sugar pulsed together in a food processor, resulting in a very fresh, chunky, and quite tart condiment.

A “sauce,” on the other hand, typically implies that the ingredients have been cooked down, resulting in a smoother, more jam-like consistency, like the jellied version from a can or a simple cooked whole-berry sauce. My recipe is something of a perfect hybrid. We cook the cranberries to break them down and develop their flavor, but by adding the finely diced pear, we maintain that wonderful, chunky, “relish-like” texture. It gives you the best of both worlds: the deep, developed flavor of a cooked sauce with the interesting texture and bite of a classic relish.

Why is my homemade cranberry relish bitter?

A bitter finish can be so disappointing after you’ve made a beautiful batch of relish. There are usually a couple of common culprits. The most likely reason is overcooking. If the cranberry relish is boiled too hard or for too long, it can cause the cranberry skins and tiny seeds to break down too much, releasing bitter-tasting tannins. The key is to maintain a gentle simmer, just enough to get the berries to pop, rather than a rolling boil.

Another potential cause is the orange zest. When you’re zesting the orange, it’s very important to only remove the bright orange outer layer of the peel. The white layer underneath, called the pith, is quite bitter. If some of the pith makes its way into your relish, it can impart an unpleasant flavor. Finally, using underripe cranberries can also contribute to a harsher, more bitter taste. Always look for cranberries that are firm, plump, and a deep, vibrant red color.

How can I thicken my cranberry relish if it’s too thin?

First, be patient! Cranberries are naturally high in pectin, a gelling agent that is released when they are heated. This means the relish will thicken significantly as it cools down to room temperature and then chills in the refrigerator. What looks like a thin sauce on the stove can become perfectly thick after a few hours.

However, if you’ve chilled it completely and it’s still thinner than you’d like, you have a couple of easy options. You can return the relish to the saucepan and let it simmer gently over low heat for another 5 to 10 minutes, which will allow more of the water to evaporate and concentrate the sauce. For a quicker fix, you can use a cornstarch slurry. In a small bowl, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water until it’s completely smooth. Bring the relish back to a simmer, then slowly whisk in the slurry and cook for one more minute until the sauce has thickened. This method works very quickly, so start with a small amount.

Can I use dried cranberries for this cranberry relish recipe?

For this specific recipe, I strongly advise against using dried cranberries. The entire structure and chemistry of the dish relies on using fresh or frozen whole cranberries. When heated, these berries burst and release their juice and natural pectin, which is what creates the sauce’s body and signature texture. The tartness of the fresh berries is also essential for balancing the added sugar.

Dried cranberries have had most of their moisture removed, and they are typically sweetened as well. Using them would result in a very different outcome. The texture would be dense and chewy rather than saucy, and the sweetness level would likely be overwhelming. Save your delicious dried cranberries for stirring into oatmeal, salads, or cookie dough. For this classic cranberry relish, fresh or frozen berries are definitely the way to go.

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