Cranberry Pistachio Sauce

  • Yield: 8 cups


1pound (4 cups) fresh or frozen cranberries
1cup sugar
1 (10-ounce) jar red currant jelly
1cup orange juice
1/2cup 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.
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 461 other followers