Did you all know that yesterday was national cranberry day? I didn't know that so I will be making note of that for next year. We love cranberries and I am super excited to share this guest recipe with all of you today.
Jenny Engel and Heather Goldberg of Spork Foods have created a delicious Pistachio Cranberry Sauce recipe that is easy to make and perfect for Thanksgiving and the upcoming holiday season! The recipe is nutritious, gluten free, vegan, and something you will want to make all year long. To prepare the dish even faster, substitute the pistachios and dried cranberries with four Pistachio Chewy Bites.
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.
This recipe makes 6 to 8 servings.
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.
Disclosure: Recipe and photo is copyright Spork Foods.