A Whole Foods Thanksgiving – Persimmon Cranberry Sauce

The responses to my post on Monday truly surprised me and I feel so thankful for the chance to “get to know” so many readers. The encouraging comments mean so much to me. Today I was reflecting on all you said and thought, “Oh, what can I give them next?” Of course, cake came to mind, but I had a load of persimmons in my CSA box this week and since I promised cranberry sauce, I thought combining the two would be a nice compliment to the Thanksgiving table.

Persimmons are a beautiful yellow-orange fruit that often get overlooked. The flesh is very sweet and can be eaten just like an apple. When they’re ripe, they can get as soft as pudding inside. They can be used in a variety of dishes such as this one, that I’m dying to try.

While cranberry sauce is generally cooked with loads of sugar, I replaced the sugar with a mild clover honey and threw in a few whole cloves. The result is a sophisticated cranberry sauce with sweet-tart persimmons, a hint of wine,and a touch of spice. Thank you again for your encouraging comments, and I hope you enjoy the sauce.

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Persimmon Cranberry Sauce

Persimmon Cranberry Sauce

Adapted from Gourmet.


  • 3 1/2 cups fresh cranberries

  • 1/4 cup dry red wine (I prefer Frey organic wine)

  • 2 tablespoons water

  • 5 whole cloves

  • 1/2 cup light honey

  • 3 ripe fuyu persimmons, peeled and cut into small 1/4-inch pieces


Bring cranberries, wine, water, cloves, and honey to a simmer over medium-low heat in a large saucepan. Simmer, stirring occasionally for 10 minutes until most of the cranberries "pop" (the skins break open). Remove from the heat, remove the cloves and stir in the persimmons. Add more honey to taste, 2-3 tablespoons if needed. Pour into a glass bowl and serve at room temperature.

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  1. I am embarrassed to admit that I have yet to try persimmons. I see them everywhere on blogs, and am quite intrigued. This cranberry sauce looks like a great way to use the orange fruit! I like that you used honey instead of mounds of sugar. The addition of red wine also sounds delicious.

    • Hmm…let me think on this one. Nothing comes to mind at the moment. I used to be allergic to wine also and discovered it was the sulfites (a preservative) that is added to the wine. When I found Frey wines I was so excited to find a wine I could drink b/c it doesn’t contain any added sulfites. You might have already given this a try, but thought I’d pass the info along!

  2. Connie Adams

    Love your site… My first persimmon was in Israel. I didn’t know what it was so I tried it… Wish I could find them here in Oregon as perfectly ripe as there! They are so good, sweet with a vanilla taste. I am going to try this recipe for our Thanksgiving table. Thanks for all your inspiring recipes and pretty presentations!

  3. Gillian

    This is an amazing cranberry sauce, but I blended mine slightly. I prefer the jam-like consistency of the blended sauce, and I think you get more sauce out of it that way. It was a hit at Christmas dinner, and it’s a great way to experiment with persimmons – a great fruit! I will be serving the leftovers over Brie for New Year’s Eve :)

  4. Ann

    I would like to purchase Grass-fed gelatin by Great Lakes. When I search for it in Amazon it shows a container saying unflavored gelatin, porcine, collagen joint care? The collagen joint care had me confused. Is that the same product that you use in your recipes? And do you use the container that says kosher? Thank you for your input!


  1. […] After a bit a research, I decided to include the persimmons in this year’s Thanksgiving cranberry condiment. The following recipe was modified from the recipe presented by Deliciously Organic. […]

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