Persimmon Cranberry Sauce

There are three kinds of cranberry sauce people when Thanksgiving rolls around.

1- Drop it out of the can and slice on the lines.
2- Homemade because canned is just wrong.
3- Keep your cranberries in any form far away from me!

Not gonna lie, I fall in the third camp or at least I did until I had a cranberry sauce that actually made me rethink my stance.  I’m one of those people that occasionally will taste something every few years just to make sure I still hate it.  Sometimes I do, sometimes I’m pleasantly surprised like in the case of homemade cranberry sauce.  I saw an episode of Home and Family where they were talking about how persimmions are this highly underrated fruit.  I mean haven’t you looked at them in the store and thought “what the heck do I do with these?”

I have and when that show mentioned they have a bit of a cinnamon taste to them, I thought “I bet that would be a good addition to cranberry sauce” and I was right!  The end result might look like something out of a horror show but when this is paired with turkey, something magical happens.  It’s got that signature tartness of the cranberries, subtle warm spices, not too much sugar and a fun ingredient for the liquid to bring it all together.

If the “rustic” look isn’t your jam, you can puree it in the blender and it becomes this beautiful vibrant fuschia color with an applesauce consistency that is perfect for spreading on turkey sandwiches.  The video shows you how to bring it all together and what the recipe should look like in different stages.

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Persimmon Cranberry Sauce

November 19, 2018

by Mrs Kringle

Category Holiday Dinner Sauces/Condiments

Serving Size

Varies

Notes

Total time includes cooling time

Ingredients

• 12 ounce bag cranberries
• 2 ripe Fuyu persimmons, diced
• 1/2 cup granulated sugar
• 2/3 cup wassail, red wine or spiced cider
• 2 tbsp honey
• 1 tbsp molasses
• 2 tsp pie spice
• 1/4 tsp salt (to taste)

Instructions

1. Combine ingredients in saucepan and bring to a boil over medium high heat.
2. Boil for 5 minutes or until the cranberries begin to pop.
3. Using a spoon or potato masher, mash the persimmons and cranberries for a chunky, rustic feel and allow to cool for 20-30 minutes.
4. If you prefer a smoother texture, run it through a blender.

Tags

cranberry sauce,

holidays,

homemade cranberry sauce,

how to use persimmons,

persimmons,

Thanksgiving

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