SERVINGS: 12 RECIPE BY: MAUREEN ABOOD
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.