Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 9 Ratings

Persimmons and pomegranates add vibrant color and a touch of sweet-tart tang to this holiday must-have. This recipe is amazing with roast turkey or pork.

Source: Better Homes and Gardens

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Credit: Tina Rupp

Recipe Summary

prep:
10 mins
cook:
18 mins
total:
28 mins
Servings:
12
Yield:
12 (1/4-cup) servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Test 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.

To serve right away:

Sauce may also be served warm or at room temperature.

Nutrition Facts

91 calories; fat 1g; carbohydrates 21g; mono fat 1g; insoluble fiber 2g; sugars 17g; vitamin a 48.6IU; vitamin c 8.3mg; folate 4mcg; sodium 2mg; potassium 89mg; calcium 10.1mg; iron 0.2mg.
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