Cranberry Pistachio Sauce

What You'll Need:

Cranberry Pistachio Sauce
  • 1 pound (4 cups) Fresh or Frozen cranberries
  • 1 cup Sugar
  • 1 jar (10 oz) 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.

Delicious over broiled salmon. Keep leftover sauce in refrigerator.

Hint: Top cream cheese with chilled Cranberry Pistachio Sauce, sprinkle with chopped pistachio nuts, and serve with crackers.