Thanksgiving is quickly approaching, which means that it’s time to start planning your menu! If you want a new take on the classic cranberry sauce, why not try this nutty variation from Jenny Engel and Heather Goldberg of Spork Foods?
Pistachio Cranberry Sauce
Recipe by Jenny Engel and Heather Goldberg
3/4 cups water
1/2 cup packed organic brown sugar*
1 large cinnamon stick
10 oz fresh or frozen organic cranberries (2 1/2 cups)
1 tablespoon fresh lemon juice and zest of 1/2 lemon
Dash sea salt
1?/4 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.
*To make the dish faster, use 1/3 cup packed organic brown sugar and substitute pistachios and dried cranberries with four diced Setton Farms Pistachio Chewy Bites.
(C) Spork Foods, 2014