Cranberry Persimmon Sauce

                   Cranberry sauce served

GINA’S SWEET CRANBERRY THING

Well, that’s what Oli calls it.  Actually it’s a cranberry sauce that is sweet and tart.  What’s nice about this recipe is that some cranberries remain whole, and there’s just the right amount of crunch and sweetness contributed by Fuyu persimmons.  If you don’t have a workmate like I do, who has a persimmon tree in her back yard, or when persimmons are out of season, you can substitute apples or pears.  Spice it up or spice it down, maybe add some nuts – it’s all up to you and what you have on hand.  This recipe couldn’t be easier.

Make this a day before you plan to serve so that the spices mingle and mellow.

Cranberry sauce

Here’s what you need:
1 (12 ounce) bag of fresh or frozen whole cranberries
1/2 to 3/4 cup of good red wine  (I prefer a rich, full-bodied Cabernet or zinfandel.)
1/2 to 2/3 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon freshly grated nutmeg
orange and lemon zest to taste
3 firm Fuyu persimmons peeled and cut into small dice

Here’s what you do:
1.  Place cranberries, wine, sugar, cinnamon, cloves, nutmeg, orange and lemon zest in a      2-quart pot and bring to a boil over high heat, stirring occasionally.
2.  Decrease heat and simmer for about 5 minutes.
3.  Toss in persimmons and gently mix to combine.
(Alternately mix in persimmons just before serving.)
4.  Adjust sweetness and spices to taste.
5.  Cover and refrigerate until serving.

That’s it – Fini – Enjoy

                Cranberry sauce served

About Allthatcooking

We are an Icelander living in Sweden and New England Yankee living in Virginia who share not only a great friendship but also a passion for world food. Our particular interest lies in the types of dishes that bring people together at celebrations and during holidays. When we take an occasional break from working on our global cookbook, we post on what is now a side project - our blog . Visit us at www.allthatcooking.com
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6 Responses to Cranberry Persimmon Sauce

  1. Gosh Gina, this looks great. I printed it and am making it for our Christmas dinner. I hope you and Oli are well. I love the site! Wait a few months and then contact Blogher and see if you cant get some advertisement on your site.

    • Thanks Veronica! This is one of those recipes where you can play with the spices and the amounts of spices. I never measure them and do tend to go heaver on the cinnamon and nutmeg. Let me know how you like it. By the way, what’s for Chirstmas dinner at your house? Gina

  2. dagrunerla says:

    Hi Gina, Steinar and i love your site and gratulate you and Oli.
    The Cranberry sauce wil be fantastic for Christmas with milk cream on top.

  3. Kristmundur says:

    I tried the Cranberry sauce at my second Thankgiving party in Iceland ever. I used apples instead of persimmons and they brought a nice sweetness to the mix. I also did not have nutmeg, so I compensated with more red wine :D. It was a great success at the dinner party and best of all ….it took only 5 minutes to prepare. Great recipe.Thanks

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