Here is a simple dish that is ideal for Thanksgiving and the forthcoming holiday season! You’ll want to make this vegan, gluten-free, and nutrient-rich pistachio cranberry sauce all year long.

CRANBERRY PISTACHIO SAUCE Sauce Pistachio-Cranberry Written by Foodieaholic Ingredients: 6–8 servings water, 3/4 cup 1 large cinnamon stick and 1/2 cup organic brown sugar in a bag 10 ounces (2 1/2 cups) of organic fresh or frozen cranberries 1/2 a lemon’s worth of fresh lemon zest and juice little sea salt 2 tablespoons dried cranberries* and 1/4 cup Setton Farms roasted, shelled pistachio kernels (roughly chopped) Instructions Water and brown sugar are added to a heated 2-quart sauce pan. Cinnamon stick, fresh or frozen cranberries, lemon juice and zest, sea salt, and bring to a simmer over medium heat. To combine all components, stir. Covered, simmer for 10 minutes or until berries burst and sauce thickens, stirring periodically. After removing the cinnamon stick, put the pistachios in dice and the dried cranberries. Cook for 1 to 2 minutes uncovered before turning off the heat. Serve the sauce warm or let it cool before storing it in the fridge overnight. Up to three days in advance, pistachio cranberry sauce can be prepared. Notes *Use four diced Setton Farms Pistachio Chewy Bites in place of the pistachios and dried cranberries to speed up preparation of the meal by using 1/3 cup packed organic brown sugar.

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