Cranberry-Persimmon Sauce
Recipe courtesy of B. Smith
- Yield: 2 to 3 cups
- Nutritional Analysis Per Serving (Serving Size: 1 of 5 servings): Calories 400 | Total Fat 8 g | Saturated Fat 1 g | Carbohydrates 83 g | Dietary Fiber 5 g | Sugar 70 g | Protein 3 g | Cholesterol 0 mg | Sodium 10 mg
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- 12 ounces fresh cranberries
- 1 1/2 cups sugar
- 2 ripe persimmons, peeled and cubed
- 3/4 cup orange juice
- 1 orange, zested
- 2 tablespoons ground cloves
- 1 tablespoon triple sec (optional)
- 1/2 cup chopped walnuts (optional)
Cook Mode: Keep your screen awake while preparing this festive delight!
- Imagine the vibrant burst of tart cranberries mingling with sweet persimmons in a symphony of holiday flavors. In a large saucepan, combine the cranberries, sugar, cubed persimmons, orange juice, and zest. Heat over medium, stirring occasionally until the sugar dissolves completely. Simmer for about 10 minutes, until most berries pop open, releasing their juicy essence. Stir in the ground cloves, and if desired, a splash of triple sec and crunchy walnuts for extra indulgence. Remove from heat, cool, then chill in the refrigerator for at least 2 hours. Serve this irresistible sauce to elevate your holiday tableyour guests will rave!
Recipe copyright B. Smith
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