Persimmon cranberry sauce

 

 

Sweet seasonal persimmon is mixed into homemade cranberry sauce for a delicious twist on the holiday side dish. 

 

Persimmons are a sweet and delicious seasonal fruit that you can find in larger grocery stores in the fall and winter. The most common that you'll find are Fuyu and Hachiya varieties being two of the most common that you'll find for sale.

 

Persimmons have a lovely burnt orange color that are perfect for autumn. You want to eat them when they are soft and have a sweet aroma meaning that they are ripe. 

 

Gently peel and dice the persimmon for this sauce. Occasionally you'll find seeds in your persimmon. If so, gently remove them and discard.

 

I use honey in this cranberry sauce as it pairs well with the persimmon. The persimmon is also sweet to help counter-balance the tartness of the cranberries. You can use regular granulated sugar if you prefer. This recipe has a lower amount of sugar than many cranberry sauces, and you can feel free to add more to your taste.

Homemade cranberry sauce is a must-have for our family's Thanksgiving dinners. We all enjoy whole berry sauce and making it at home is super easy and quick. You can make it a day or two ahead of time as well so it's all ready before the big dinner.

This sauce is also lovely for the holidays with its color and flavors. And, don't limit cranberry sauce to holiday dinners only. You can serve this side dish all fall and winter long. 

When I make this Slow Cooker Chicken Stuffing, and Green Beans Dinner, I almost always serve it with a side of cranberry sauce. Aside from turkey and chicken, cranberries pair nicely with beef roasts as well.

The persimmon is what makes this version a bit extra-special though along with the cinnamon, star anise, and honey - this is different from the usual cranberry sauce.

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Yield: about 6 servings

Author: Amy (Savory Moments)

Persimmon Cranberry Sauce

Sweet seasonal persimmon is mixed into homemade cranberry sauce for a delicious twist on the holiday side dish.

Ingredients

• 1 bag (12 oz.) fresh cranberries, rinsed
• 1/3-1/2 cup water
• 4-6 tablespoons honey
• 1 cinnamon stick, broken in half
• 1 star anise
• 1 medium/large ripe Fuyu persimmon, peeled and diced into bite-sized pieces
  

Instructions

1. In a medium saucepan, combine the cranberries, water, honey (start with 4 tablespoons), cinnamon, and star anise.
2. Cook over medium heat, stirring often, until most of the cranberries pop, about 15 minutes. Add more water if it is becoming too thick.
3. Taste and add more honey (or a bit of granulated sugar), if needed. Remove from the heat, take out the spices, and stir in the persimmon.
4. Let cool and serve at room temperature or cold. Store in the refrigerator.

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This recipe was originally published in 2013 and has been updated in 2021 with new text, a recipe card, and more to improve reader experience.

Check out these other cranberry recipes:  

Cranberry & Brown Sugar Glazed Turkey Meatloaf

Pecan-crusted Chicken Tenders w/ Cranberry Ketchup

Braised Red Cabbage w/ Cranberries & Maple 

Slow Cooker Cranberry Apple Butter