Imagine transforming the humble cranberry sauce from a mundane holiday side dish into a culinary masterpiece that will have your guests begging for the recipe. This Middle Eastern-inspired cranberry sauce with rose water and pistachios is not just a condiment - it's a flavor revolution that will elevate your dining experience from ordinary to extraordinary. With a delicate floral essence and a luxurious nutty crunch, this recipe promises to be the unexpected star of your meal that will leave everyone impressed and asking, "What's your secret?"
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 2 cups fresh cranberries
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon rose water
- 1/2 cup chopped pistachios
Instructions
- Rinse the fresh cranberries thoroughly under cold water, removing any stems or damaged berries.
- In a medium saucepan, combine the sugar and water, stirring to help the sugar begin dissolving before heating.
- Place the saucepan over medium-high heat and bring the sugar-water mixture to a gentle boil, stirring occasionally to ensure the sugar completely dissolves.
- Add the fresh cranberries to the boiling sugar syrup and reduce the heat to medium-low, allowing the cranberries to simmer and start to burst.
- Cook the cranberries for approximately 10-12 minutes, stirring occasionally and gently mashing some berries with the back of a wooden spoon to help thicken the sauce.
- Remove the saucepan from heat and let the cranberry sauce cool for 2-3 minutes.
- Stir in the rose water, which will add a delicate floral aroma to the sauce.
- Transfer the cranberry sauce to a serving bowl and allow it to cool completely at room temperature.
- Just before serving, sprinkle the chopped pistachios over the top of the sauce for added texture and nutty flavor.
- The sauce can be served immediately or refrigerated for up to 5 days, allowing the flavors to meld and intensify.
Tips
- Choose fresh, plump cranberries for the best texture and flavor. Look for berries that are firm and deep red.
- Control your heat carefully - a gentle simmer is key to developing the right consistency without burning the sugar.
- When adding rose water, less is more. It should enhance, not overpower, the cranberry's natural tartness.
- Toast the pistachios lightly before chopping to intensify their nutty flavor and add extra depth to the sauce.
- For a smoother sauce, you can use a potato masher to break down more cranberries during cooking.
- Make this sauce a day ahead to allow the flavors to meld and develop even more complexity.
- If the sauce becomes too thick, you can thin it with a little water or orange juice.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
