| Prep: 15 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 170 | 1g | 0g | 36g |
| sugars | fibre | protein | salt |
| 22g | 2g | 1g | 0.01g |
There’s something incredibly homely and comforting about making sauce from scratch, and with the Persimmon and Cranberry Sauce, that satisfaction gets multiplied tenfold. This rustic recipe draws its charm from the enchanting mix of ripened persimmons and fresh cranberries, bound together by an irresistible blend of spices and citrus zests. The tangy freshness of the fruit, complemented by heady cinnamon and nutmeg, captures the essence of seasonal produce in a way that can’t fail to elicit a fond memory or forge a new one.
Savouring the Flavors of Seasonal Produce
A direct influence from my Montana roots, I commend the remarkably rewarding and enriching practice of using fresh, seasonal produce in our meals, a sentiment echoes in Persimmon and Cranberry Sauce. Persimmons are autumn’s jewels, delicate and sweet, while cranberries, tart and robust, can withstand the winter frost.
The combined health benefit from these two key ingredients is remarkable. Packed with powerful antioxidants, cranberries lend their anti-inflammatory effects and benefits for heart health. Their tangy kick also adds a bite to the persimmons’ smooth sweetness, delivering a robust flavor profile that caters to all palates.
Subtle Nuances of Spice and Citrus
What amplifies the ambrosial combo of persimmon and cranberry is a subtle, careful addition of spices and citrus. Drawing a leaf from traditional Native American cooking and rancher’s favorite winter warmers, common spices like cinnamon and nutmeg are paired with a zesty twist. The result? A rich, deeply layered flavor that harmonizes the fruitiness while lending an awe-inspiring aroma that’s so inviting, it’s basically edible potpourri.
Both persimmons and cranberries are a treasure trove of vital nutrients and antioxidants. The natural sugar, the vivacious color, and the hearty texture all contribute to a heartwarming culinary experience that’s as therapeutic to prepare as it is to enjoy.
This sauce is a sumptuous addition to a multitude of dishes. It complements the gamey richness of venison or bison, adds a vibrant contrast to a medley of roasted root vegetables, or can be used as the star ingredient in a festive dessert. Whichever way you choose to enjoy this Persimmon and Cranberry Sauce, I promise you, it’s a recipe worth falling in love with!
What You’ll Need
- 4 ripe persimmons
- 2 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- Zest of 1 orange
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
Method
Step One
Start by washing your 4 ripe persimmons under the cool running water. Then, cut off the top and remove the skin. Dice the persimmons into small pieces.
Step Two
Take your 2 cups of fresh cranberries and add them to a large pot. Also, add in your diced persimmons.
Step Three
Continue adding the remaining ingredients to the pot. This includes 1 cup of granulated sugar, 1/2 cup of orange juice, the zest of 1 orange, 1 tablespoon of lemon juice, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of allspice.
Step Four
Put the pot on the stove and turn the heat on to medium. Stir your ingredients in the pot until all the sugar has dissolved.
Step Five
Once the sugar has dissolved, reduce the stove’s heat to low and let everything simmer for about 25-30 minutes. Make sure to stir the sauce periodically to prevent it from sticking and burning.
Step Six
After simmering, turn off the heat and allow your persimmon and cranberry sauce to cool down somewhat. It will thicken as it cools.
Step Seven
When it’s cool enough to handle safely, you can choose to puree the sauce for a smoother consistency or leave it chunky. Your persimmon and cranberry sauce is now ready to serve and enjoy!
