Cranberry Pistachio Sauce
- Yield 8 cups
This nutty, fruity cranberry sauce is perfect over broiled salmon and serves as a great topper for cream cheese and crackers.
- 1 pound (4 cups) fresh or frozen cranberries
- 1 cup sugar
- 1 (10-ounce) jar red currant jelly
- 1 cup orange juice
- 1/2 cup chopped pistachio nuts
- Mix cranberries, sugar, jelly and orange juice in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, skimming off any foam that collects on surface. Remove from heat. Stir in nuts. Keep leftover sauce in refrigerator.