Cranberry Sauce with Rose Water and Pistachios
Take it ever so easy on the rose water--it's meant to bring out the flavor of the sauce rather than stand out on its own. Add the rose water, then taste, then add more if you like. This is a perfect make-ahead dish, as it is best served chilled and will hold in the refrigerator for a week.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup sugar
- 1 cup water
- 12 ounces cranberries
- 1/2 teaspoon rose water
- 1 cup (8 oz.) canned crushed pineapple or drained pineapple chunks
- 1 cup canned mandarin oranges, drained
- 2 tablespoons chopped pistachios or toasted walnuts, plus more for garnish
Instructions
- 1
In a medium saucepan, combine the water and sugar and bring to a boil over medium high heat.
- 2
Stir in the cranberries and reduce to simmer, stirring occasionally and cooking until the cranberries pop and the mixture thickens a bit, about 20 minutes.
- 3
Remove from the heat, and add the rose water, pineapple, and drained mandarin oranges.
- 4
Cool to room temperature, then chill completely (at least a couple of hours).
- 5
Immediately before serving, stir in the nuts and garnish with more nuts on top.