Persimmon Cranberry Sauce
Persimmon cranberry sauce is a vibrant twist on traditional cranberry sauce, combining the sweetness of ripe persimmons with the tartness of cranberries. This blend creates a rich, flavorful condiment perfect for Thanksgiving or holiday meals, offering a unique balance of sweet and tangy flavors.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Citrus juicer (optional)
Ingredients
- 1 cup fresh or frozen cranberries
- 2 ripe Fuyu persimmons peeled and diced
- ½ cup freshly squeezed orange juice
- ⅓ cup brown sugar adjust to taste
- 2 tablespoons maple syrup optional, for extra richness
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon red pepper flakes
- Pinch of salt
- Fresh cilantro chopped (for garnish)
Instructions
- In a medium saucepan over medium heat, add the cranberries, diced persimmons, orange juice, brown sugar, maple syrup (if using), ground cinnamon, ground ginger, red pepper flakes, and a pinch of salt.
- Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for about 10–15 minutes until the cranberries burst and the persimmons soften, creating a thick, jammy texture.
- Taste the sauce and adjust the sweetness by adding more brown sugar or maple syrup if needed. Remove from the heat and let it cool slightly.
- Spoon the warm or cooled sauce into a serving dish and sprinkle with freshly chopped cilantro for a vibrant, herby finish.
Notes
If you prefer a smoother sauce, you can blend the finished product lightly with an immersion blender. For a chunkier, rustic style, just mash lightly with a spoon or fork.