Irresistible Persimmon Cranberry Sauce
This vibrant, sweet-tart sauce combines persimmons and cranberries for a delightful burst of flavor that elevates any dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 8 servings 1x
- Category: Condiment
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 ripe Hachiya persimmons, peeled and diced
- 2 cups fresh cranberries, rinsed
- 1/2 cup sugar (adjust based on sweetness preference)
- 1/2 cup water (or substitute with orange juice for extra zest)
- 1–2 cinnamon sticks
Instructions
- Prepare Your Ingredients: Rinse cranberries under cold water and remove any soft or discolored ones. Peel and chop the persimmons into small cubes.
- Combine Ingredients: In a medium saucepan over medium heat, mix together the chopped persimmons, cranberries, sugar, and water (or orange juice).
- Add Aromatics: Stir in the cinnamon sticks and gently heat the mixture.
- Cook Until Thickened: Bring to a boil, then reduce heat to simmer for 15-20 minutes until fruits break down and the sauce thickens.
- Cool and Serve: Remove from heat, discard cinnamon sticks, allow to cool slightly, then transfer to a serving bowl.
- Enjoy: Serve warm or chilled alongside your favorite dishes or as a spread on crackers.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 80
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 0g
- Cholesterol: 0mg