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.



Get every new post delivered to your Inbox.

Join 254 other followers