Who loves cranberry sauce!? I LOVE cranberry sauce! Just hand me the bowl, and I’ll take care of it. There seems to be two types of cranberry sauce people, those that are jelly fans and those that like the whole berry variety. In my youth, when I didn’t know any better, the jelly stuff from the can was just fine. Ridges and all. Boy, did I not know what I was missing. (I have a bias, if you couldn’t tell.) Once I had fresh, whole cranberry sauce, it was love at first taste.
Usually I’m a purest. I like cranberries, honey (white sugar, in the past) and water. Boil and done. Over the years, I’ve grown to appreciate a cranberry sauce with some flair, over the years.
I recently tried persimmons for the first time. The small little fruit that looks a bit like an orange tomato was way tasty than I anticipated. I decided it was worth a try to combine persimmons with cranberries, and I’m so glad I did. Throw in some maple syrup, and cinnamon, and you’ve got a sauce that screams Fall!
I can’t wait to scoop this up with a bite of turkey on the big day!
So, are you a whole berry or jelly fan?
Spiced Persimmon & Cranberry Sauce
- 12 oz Fresh Whole Cranberries
- 2 Persimmons chopped
- 1 1/2 cup Water
- 1 4" Cinnamon Stick
- 1 pinch Sea Salt
- In a medium sauce pan, bring water, maple syrup, and salt to a boil.
- Add cranberries, persimmons and cinnamon stick to the pan and bring to a boil.
- Reduce heat and gently boil for 15 minutes, stirring occasionally.
- Remove from heat and let cool to room temperature.
- Remove the cinnamon stick and chill sauce in the fridge before serving.