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A Whole Foods Thanksgiving – Persimmon Cranberry Sauce

by Deliciously Organic on November 18, 2010

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.

Persimmon Cranberry Sauce

Persimmon Cranberry Sauce

Adapted from Gourmet.

Ingredients

  • 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

Instructions

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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{ 17 comments… read them below or add one }

Nisrine@Dinners & Dreams November 18, 2010 at 6:09 pm

The colors of this sauce are gorgeous. I bet it tastes great as well especially on turkey!

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Molly Chester November 18, 2010 at 10:26 pm

The opening picture makes me HAPPY! This looks delish. Made your whole wheat scones tonight. Yum.

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Emily November 18, 2010 at 10:28 pm

I’m very unfamiliar with persimmons, and we just got a whole pile in our CSA box. How do I know when they’re properly ripe?

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Sandy @ Reluctant Entertainer November 18, 2010 at 10:54 pm

Carrie, oh yum! Looks so good. I have to get serious about pulling it together this week – I’m having a crowd! So fun to hang out and get to know you more. Sorry I forgot to taste the salad! argh!

Happy Thanksgiving to you and your family! xo

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Deliciously Organic November 19, 2010 at 6:47 am

It was so great getting to know you this week! The salad story is so funny! A great story and something to laugh about. :) I can’t wait to sit and read your book this weekend!

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Natasha@ Saved bythe Egg Timer November 19, 2010 at 5:54 am

This looks so good, I have been quite addidcted to cranberries this year for an odd reason. I can’t wait to try this! Thanks for the link too, I love trying new fruits. Oh- and I love it when the cranberries “pop!” hahaha.

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Lauren November 19, 2010 at 8:33 am

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.

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Heather Espana November 19, 2010 at 10:21 am

Oh man! I so want to try this, but I’m allergic to wine. Is there a wine-free version? :)

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Deliciously Organic November 19, 2010 at 12:06 pm

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!

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Katie @ goodLife {eats} November 19, 2010 at 6:20 pm

This is perfect! I just bought a big beautiful container of organic persimmons. We ate one as a snack today but now I know what to do with the rest. YUMMY!

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Heather Espana November 19, 2010 at 10:46 pm

Oh, thanks so much! Yes, it’s the sulfites I’m allergic to. I’ll have to check and see if we have Frey wines here :).

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marla {family fresh cooking} November 20, 2010 at 6:56 am

Carrie, it was so wonderful seeing you this week. Love this recipe for cranberry sauce. I am not sure I have ever tried Persimmons, but I do believe now is the time to do so! xo

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Connie Adams November 21, 2010 at 9:50 am

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!

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Luisa November 22, 2010 at 3:04 pm

Make sure you specify that you are using Fuyu persimmons and Not the astringent type Hachiya.

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Deliciously Organic November 22, 2010 at 3:31 pm

Thank you. I’ll clarify in the ingredients.

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Rachael {SimplyFreshCooking} November 20, 2012 at 11:26 am

Saw this on Facebook and had to come check out the recipe. I love it… and it’s just so pretty!! :)

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Gillian December 24, 2012 at 9:02 pm

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 :)

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