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Pistachio Cranberry Sauce Recipe

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Today’s Best Recipe is Pistachio Cranberry Sauce. It’s easy to make and a great addition to the holiday season–Thanksgiving, I’m talking to you. This pistachio cranberry sauce is something you’ll want all year, and it’s gluten-free, vegan, and delicious.
 
November 23 is National Cranberry day.
 
To help celebrate such a delicious day, Heather Goldberg and Jenny Engel of Spork Foods share their delicious, easy Pistachio Cranberry sauce recipe.
 
Tart and sweet cranberries bursting into an incredible sauce with roasted pistachios for a tasty crunch.
 
 
pistachio cranberry sauce

 

 
Author: Jenny Engel and Heather Goldberg of Spork Foods
Serves: Serves 6-8

Ingredients

  • 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*

How to Make Pistachio Cranberry Sauce

  1. Heat a 2-quart sauce pot and add water and brown sugar. Bring to a simmer over medium heat and add cinnamon stick, fresh or frozen cranberries, lemon juice and zest, and sea salt.  Stir to incorporate all ingredients.
  2. Simmer covered until berries burst and sauce thickens, occasionally stirring, about 10 minutes. Remove the cinnamon stick and add in diced pistachios and dried cranberries. Cook for about 1-2 minutes uncovered and remove from heat.
  3. Serve warm or allow to cool, then refrigerate sauce overnight.
  4. Pistachio cranberry sauce can be made up to 3 days ahead.

 

Notes

*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

About the Chefs

L.A.-based sisters and celebrity chefs Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite, including Emily and Zooey Deschanel, Kristen Bell and Dax Shepard, Kristin Bauer van Straten, and Alicia Silverstone.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011), BonAppetit.com, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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