Warm spices plus tart cranberries and sweet persimmons make an unusual Thanksgiving treat.
Last week I was lucky enough to snag not one, but two kinds of persimmons at the grocery store. This is the first year I can remember seeing persimmons locally, although these specific fruits were grown in California.
I happily snatched up three of each kind; squat Fuyu that look similar to tomatoes, and tear drop Hachiya. I combined the Fuyus with cranberries to make this non-traditional cranberry sauce for Thanksgiving.
Apparently the Hachiyas need to be very ripe, and are then used like pumpkin puree. I am still waiting for mine to get that ripe. When they do I have a roll-out cookie experiment in mind.
Persimmons have a sweet taste that has been compared to apricots, although I think the flavor is more like an apple, without the crispiness.
This particular recipes is rather tart. If you prefer a sweeter cranberry sauce, feel free to add more sugar.
- 12 ounces fresh or frozen cranberries (about 3½ cups)
- ⅓ cup water
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 3 Fuyu persimmons, peeled and diced
- ½ cup chopped pecans (optional)
- Combine cranberries, water, sugar, and spices in a small saucepan.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add diced persimmon to pan. Simmer for 10 more minutes.
- Stir in pecans.
- Remove from heat. Serve cold or warm.
- Sauce may be frozen and thawed before serving.
Cranberry sauce makes a nice addition to the table all winter long, not just over the holidays. Freeze some of this sauce to serve later with chicken, pork or bean dishes.