Spiced Cranberry Persimmon Sauce Recipes

SPICY PERSIMMON CHUTNEY

Steps:

• In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
• Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

PERSIMMON CRANBERRY SAUCE

Steps:

• Mix the cornstarch with the hot water to make a slurry.
• Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
• Reduce heat and simmer 5 minutes.
• Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
• Fold in persimmons.
• Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

PERSIMMON CRANBERRY SAUCE

Steps:

• Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
• Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

CRANBERRY-PERSIMMON SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have "popped". Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.;

SPICED CRANBERRY SAUCE

Steps:

• Heat orange juice and water in a saucepan over medium heat until warm, about 3 minutes. Add sugar and stir until dissolved. Mix in cinnamon stick, cloves, nutmeg, and allspice. Add cranberries and cook, stirring occasionally, until they pop, about 10 minutes.
• Remove from heat and pour sauce into a bowl. Cover and refrigerate, 8 hours to overnight.

SPICED CRANBERRY PERSIMMON SAUCE

Steps:

• 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.