Two fall fruits come together to make this beautiful Cranberry Sauce with Persimmon and Brown Sugar.
That old saying of something old, something new, something borrowed and something blue is my motto for Thanksgiving. Well, skip the blue part! I love mixing old family favorites to the Thanksgiving table along with something new. Maybe it’s a recipe from a friend, a magazine or online, I love trying new things.
It is also a crime against humanity, in my humble opinion, to serve canned cranberries on Thanksgiving Day. That horrible jellied concoction has a die-hard following, but not in my house. I prefer homemade cranberry sauce, hands down. No competition.
My personal go-to cranberry sauce is this one infused with tea. Don’t knock it until you’ve tried it. SO GOOD and aromatic!
Another family favorite is my pomegranate cranberry sauce. Because we are pomegranate addicts and can’t get enough of this fruit!
But today I am sharing ANOTHER cranberry sauce that mixes in another fruit you see during the fall months, the persimmon. There are two basic types of persimmon, Fuyu and Hachiya. The Fuyu persimmon are flat in shape and tend to be firmer than the acorn shaped Hachiya persimmon, which gets very soft when ripen. My family eats both. In this recipe, I prefer the firmer Fuyu persimmon
This persimmon cranberry sauce begins like most homemade cranberry sauces. You add orange juice and cranberries to a pot over high heat. Instead of granulated sugar, though, I chose to use brown sugar.
Once the sauce is bubbling for about 15 minutes, it should have a thick, syrupy consistency. That’s when I remove it from the heat and stir in the chopped persimmon.
The warm sauce will heat up the persimmon fruit, without it turning into mush. I want to taste the persimmon in this recipe, so I personally like the chunks of fruit.
So you see, it’s super easy to make, and the beauty of cranberries is that it is very acidic and this discourages bacteria growth. So your cranberry sauce can last for up to two weeks in the fridge. There’s no excuse to NOT serve homemade cranberry sauce this year at the Thanksgiving table!
- 12 oz fresh cranberries
- 1/3 cup light brown sugar
- 1 cup orange juice
- 1/4 tsp ground cinnamon
- 2 firm fuyu persimmon, peeled and chopped into small pieces
- In a small saucepan, bring cranberries, brown sugar, orange juice and cinnamon to a boil.
- Reduce heat to low and simmer for 15 minutes, until the sauce thickens.
- Remove from heat and stir in persimmon pieces. Cover pot and let the persimmon soften until sauce reaches room temperature.
- The sauce can be served warm or chilled. If you prefer chilled, refrigerate for 1 hour then serve.