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


  1. 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.