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.
INGREDIENTS
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
INSTRUCTIONS
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.
