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Cranberry Sauce with Rose Water & Pistachios

Cranberry Sauce with Rose Water & 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.


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


In a medium saucepan, combine the water and sugar and bring to a boil over medium high heat. 

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. 

Remove from the heat, and add the rose water, pineapple, and drained mandarin oranges. 

Cool to room temperature, then chill completely (at least a couple of hours).

Immediately before serving, stir in the nuts and garnish with more nuts on top.

This post first appeared on LEBANESE RECIPES, please read the originial post: here

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Cranberry Sauce with Rose Water & Pistachios


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