New Cranberry Sauce
- 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 Kitchen
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)
- Per serving:
- 91 kcal cal.,
- 1 g fat
- 1 g monounsatured fat),
- 2 mg sodium,
- 21 g carb.,
- 2 g fiber,
- 17 g sugar
- Percent Daily Values are based on a 2,000 calorie diet