Advanced Steps  Print Copy  |
Cranberry Sauce with Persimmon |
 | Comment On This Recipe
Cranberry Sauce with PersimmonPrep Time: 15 min(s) | Cook Time: 30 min(s) | Serves: 3 cups | Difficulty: Beginner | Ethnicity: American |
Tools: | | hand strainer/sifter | | measuring cups | | saute pan (8-10 inches) | | small saucepan (1.5-quart) | | wooden spoon |
|
The persimmons have to be ripe or they will taste horrible! Ripen them in a paper bag for a couple of days until they are very soft to the touch. | Ingredients: | | 2 persimmons - (Fuyu) ripened | | 1/2 cup(s) red wine | | 1/4 cup(s) orange juice | | 2 star anise | | 1/2 cinnamon (stick) | | 1/2 tablespoon(s) coriander seeds | | 1/2 cup(s) sugar | | 12 ounce cranberries - fresh preferably | | 1 pinch salt and pepper | |
Steps: | | -Place the wine, juice, star anise, cinnamon and coriander into a small saucepan and bring to a simmer. | | -Simmer for 20 minutes and then strain into a deep sided saute pan; add the sugar. | | -Scoop the pulp out of the persimmon with a spoon and then add to the saute pan with the cranberries. | | -Simmer the cranberries with the persimmon and sugar until the cranberries pop (approximately 10 minutes) | Pairs With: | | Celery Root and Scallion Mashed | | Roasted Turkey with Pan Gravy |
|
|
|
