SPICED CRANBERRY PERSIMMON SAUCE
Warm spices plus tart cranberries and sweet persimmons combine for an unusual Thanksgiving treat.
Provided by Renee Pottle
Categories Sauces
Time 30m
Number Of Ingredients 8
Steps:
- Combine cranberries, water, sugar, and spices in a small saucepan.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add diced persimmon to pan. Simmer for 10 more minutes.
- Stir in pecans.
- Remove from heat. Serve cold or warm.
- Sauce may be frozen and thawed before serving.
CHRISTMAS CRANBERRY-PERSIMMON LOAF
Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.
Provided by Peach McD
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
- Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
- Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
- Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 33.6 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 217.9 mg, Sugar 16.9 g
PERSIMMON CRANBERRY SAUCE
From Gourmet, November 2005; put here for safekeeping after making it for Thanksgiving 2011 and LOVING it. The anise imparts a flavor of cherry and vanilla that's really delicious. Would also likely be good with pomegranates, a tiny dice of ripe pear... Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
Provided by LightEra
Categories Dessert
Time 15m
Yield 8 1/2 cup servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the cornstarch with the hot water to make a slurry.
- Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
- Reduce heat and simmer 5 minutes.
- Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
- Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
Nutrition Facts : Calories 76.5, Fat 0.1, Sodium 1.4, Carbohydrate 18.5, Fiber 2.1, Sugar 14.3, Protein 0.2
RAW CRANBERRY RELISH WITH FUYU PERSIMMON
Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.
Provided by Anna Thomas
Yield Makes about 2½ cups
Number Of Ingredients 6
Steps:
- Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
- Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
- Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.
CRANBERRY-PERSIMMON SAUCE
Provided by Food Network
Time 30m
Yield 2 to 3 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have "popped". Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.;
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