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Pistachio Cranberry Sauce Recipe

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In celebration of the upcoming holiday season, 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.

Pistachio Cranberry Sauce Recipe

Pistachio Cranberry Sauce


  • ¾ cups water
  • ½ cup packed organic brown sugar*
  • 1 large cinnamon stick
  • 10 oz fresh or frozen organic cranberries (2½ cups)
  • 1 tablespoon fresh lemon juice and zest of ½ lemon
  • Dash sea salt
  • ¼ cup Setton Farms roasted, shelled Pistachio Kernels (roughly chopped)*
  • 2 tablespoons dried cranberries*


  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, stirring occasionally 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.

You can find more delicious recipes here!

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Jess Benoit

Jess is a homeschooling mama of 3, wife, gamer, Whovian, Nerd

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