Cranberry sauce is the perfect holiday side dish – and it’s so fast to whip up! In our version we’re using pistachios, to put a little spin on tradition. Pistachios are healthy, and they look great in this sauce! You’ll never have to resort buying to that can of jelly-like sauce again.
If you have any Pistachio Chewy Bites on hand, chop up 4 bites and sub them in for the pistachios and cranberries – they will add a touch of sweetness to this dish.
Pistachio Cranberry Sauce
¾ cups water
½ cup packed organic brown sugar
1 large cinnamon stick
10 oz fresh or frozen organic cranberries (2 ½ cups)
1 tablespoon fresh lemon juice and zest of ½ lemon
Dash sea salt
¼ cup Setton Farms roasted, shelled Pistachio Kernels (roughly chopped)
2 tablespoons dried cranberries
Heat a 2 quart sauce pot and add water and brown sugar. Bring to simmer over medium heat and add cinnamon stick, fresh or frozen cranberries, lemon juice and zest, and sea salt. Stir to incorporate all ingredients.
Simmer covered until berries burst and sauce thickens, stirring occasionally, about 10 minutes. Remove cinnamon stick and add in diced pistachios and dried cranberries. Cook about 1-2 minutes uncovered and remove from heat.
Serve warm or allow to cool, then refrigerate sauce over night.
Pistachio cranberry sauce can be made up to 3 days ahead. © Spork Foods, 2014