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New Cranberry Sauce
Ingredients
- 1 cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- 1 12 ounce bag fresh or frozen cranberries
- 1 cup pomegranate juice or cranberry juice
- 3/4 cup sugar
- 1/2 teaspoon ground ginger
- 1 fuyu persimmon or apple, cored and cut into 1/4-inch cubes
- Rosemary sprig (optional)
Directions
1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Transfer to a storage container. Cover and chill up to 48 hours. If desired, top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.
From the Test KitchenTest Kitchen Tip:
- There are two types of persimmons: Fuyus and hachiyas. For this recipe, use fuyus, which are tomato-shape, and can be eaten when firm or slightly soft. The fruit, available from October to December, should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.
- Sauce may also be served warm or at room temperature.
Nutrition Facts
(New Cranberry Sauce)
- Servings Per Recipe 12,
- cal. (kcal) 91,
- Fat, total (g) 1,
- carb. (g) 21,
- Monosaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 17,
- vit. A (IU) 49,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- sodium (mg) 2,
- Potassium (mg) 89,
- calcium (mg) 10,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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