This is a great holiday recipe. I originally created this to go along with pumpkin pie. To use a word people use to refer to something tasting special, this sauce is quite "yummy". :)
This sauce works best made with Fuyu persimmons. I've tried making it with the slightly larger, oblong-conical variety (Hachiya), but those persimmons are way to pithy.
This sauce works best made with Fuyu persimmons. I've tried making it with the slightly larger, oblong-conical variety (Hachiya), but those persimmons are way to pithy.
3 Fuyu persimmons (peeled)
5-6oz cranberries
1½ apple cider
1/3 can cranberry sauce
1 small cinnamon stick
1 pinch salt
½+ tsp vanilla bean paste (or 1 tsp vanilla extract)
Peel the persimmons with a sharp knife and cut them into 8 wedges. Put them in a skillet with everything else except the vanilla. Cook until the persimmons are soften and easily pierced with a fork. Then add the vanilla and turn off heat. Remove the cinnamon stick and pour into a blender or the bowl of a hand blender (see the end of this post). If using the hand blender you will need to do two batches. Blend the sauce until it is smooth.
The sauce is ready to serve or it can be jarred and refrigerated for up to a couple weeks (maybe more).
The sauce is ready to serve or it can be jarred and refrigerated for up to a couple weeks (maybe more).
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