|
| 1 | pound fresh cranberries |
| 1 | cup sugar |
| 1 | cup orange juice |
| 1 | jar (10 ounces) red currant jelly |
| 1/2 | cup chopped pistachio nuts |
|
| 2-pound salmon fillet |
| 2 | tablespoons fresh lime juice |
| 2 | tablespoons butter or margarine, melted |
| 1/2 | teaspoon salt |
| Chopped pistachio nuts, if desired |
Serve with...
Brownie Torte with Raspberry Sauce
Total Time:
1 hour 45 min
| 1. | In 2-quart saucepan, mix cranberries, sugar, orange juice and jelly. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, skimming off any foam that collects on surface. Remove from heat. Stir in 1/2 cup nuts; keep warm. |
| 2. | Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish, skin side down, on rack in broiler pan. Mix lime juice, butter and salt; pour over fish. |
| 3. | Broil with top 4 inches from heat 8 to 10 minutes or until fish flakes easily with fork. Top fish with sauce. Sprinkle with nuts. |
|
| Leftover Cranberry Pistachio Sauce will keep for 1 week covered in the refrigerator. You can also fill a decorative jar with sauce to give as a hostess or holiday gift. |
|
| For an easy and festive appetizer, top cream cheese with chilled Cranberry Pistachio Sauce. Sprinkle with chopped pistachios and serve with crackers. |
Nutrition Information:
450 ( 110); 12g ( 2g, ncg); 65mg; 320mg; 68g ( 4g, ncg); 22g 6%; 20%; 2%; 8% 4 1/2 ; 0 ; 0 ; 3 ; 1/2 nc