Cranberry Sauce with Persimmons
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Cook Time: 35 minutes
Here’s a new way to serve cranberry sauce. Persimmons, which appear in grocery stores in the fall, add their special sweetness to this Thanksgiving classic. Select persimmons that are ripe—slightly soft to the touch—but not mushy or black (the latter are beyond ripe; they’re spoiled).
4 cups fresh or frozen cranberries, defrosted
⅓ cup sweetened dried cranberries
2 persimmons, peeled, pitted, and cut into ½-inch pieces, divided
2 cups orange juice
2 strips orange zest (about 3 by ¾ inches), white pith completely removed
2 star anise
5 grates nutmeg (see Kitchen Tip)
- Combine the cranberries, half the persimmons, the orange juice and zest, star anise, and nutmeg in a 4- to 5-inch saucepan and stir to combine.
- Bring to a boil over high heat, reduce heat to low, and simmer for about 30 minutes, until the mixture begins to thicken and reduces in volume by about one-third.
- Let cool. Transfer to a serving bowl, top with the remaining persimmon, and serve.
- Nutmeg is available ground, but if you buy the whole nutmeg, and grate it or scrape it with a sharp knife yourself, the flavor and fragrance will be much stronger. Look for it in specialty spice stores, good supermarket spice sections, or online.