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Homemade Cranberry and Pistachio Nougat Paired with Backsberg Rosé

These easy to make marshmallows will have you seeing cranberries in a whole new way. The tart berries take on a whole new flavor dimension when they’re are mixed with Pistachio nuts and turned into light, fluffy homemade marshmallows, with just the right amount of sweetness. Eat them plain or enjoy them with a glass of Backsberg Rosé.

Made from the superb 2017 vintage, the Backsberg Pinotage Rosé 2017 is produced from grapes grown on the Backsberg Estate. The wine is fresh with fragrant summer notes of berry-fruit and cherries. Delightful flavours of melon, ripe tropical fruit and strawberry are found in this wine. Enjoy it with the marshmallows and get ready for a taste sensation you won’t forget!


250g Miniature Marshmallows
170g White chocolate
1/3 cup pistachios, chopped
1/4 cup dried cranberries


Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.

Melt marshmallows and chocolate in medium bowl on the stove over boiling water. Stir in nuts and cranberries.

Pour into prepared pan; smooth top. Refrigerate 30 minutes or until firm.

Use foil handles to remove nougat from pan; peel off foil. Cut nougat into 2-inch squares.