CRANBERRY PERSIMMON COOKIES
During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
FROSTED SPICED PERSIMMON COOKIES WITH CRANBERRIES AND WALNUTS {GLUTEN-FREE}
Provided by Sarah Menanix (Flour mixture from [url href="http://www.bojongourmet.com/2012/12/gluten-free-ginger-
Time 40m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the persimmon pulp, egg, and vanilla extract and beat until just combined.
- Slowly add the dry ingredients to the wet ingredients, mixing on medium-low speed until just combined.
- Add the cranberries and chopped walnuts and mix until evenly distributed.
- Roll a tablespoon of cookie dough into a ball, then flatten until it is 1/4 to 1/2-inch thick. Place on a cookie sheet lined with a silpat mat or parchment paper, 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to brown, but they sink when touched. Let cool on baking sheets for 3-5 minutes, then transfer to a wire rack to cool completely before frosting.
- Frost with vanilla buttercream and dust with cinnamon. Store in an airtight container for up to one week.
- In the bowl of a stand mixer, cream butter until light and fluffy.
- Slowly add the powdered sugar and beat until completely combined.
- Add the vanilla extract and beat to combine.
- Add the heavy whipping cream and beat until smooth and creamy.
CRANBERRY-PERSIMMON SAUCE
Provided by Food Network
Time 30m
Yield 2 to 3 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the cranberries, sugar, persimmons, juice, and zest. Cook over medium heat, stirring occasionally, until the sugar has dissolved. Simmer about 10 minutes, until most of the berries have "popped". Stir in the ground cloves, and the triple sec and walnuts if desired. Remove from the heat and allow to cool. Refrigerate until ready to serve, at least 2 hours.;
RAW CRANBERRY RELISH WITH FUYU PERSIMMON
Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.
Provided by Anna Thomas
Yield Makes about 2½ cups
Number Of Ingredients 6
Steps:
- Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
- Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
- Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.
CHRISTMAS CRANBERRY-PERSIMMON LOAF
Moist, chunky, sweet bread with holiday spice! Superb with butter or cream cheese, but delicious on its own.
Provided by Peach McD
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 2h5m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour.
- Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together.
- Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours.
- Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 33.6 g, Cholesterol 31 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 217.9 mg, Sugar 16.9 g
CRANBERRY PERSIMMON BREAD
This bread is the epitome of fall with both persimmons and cranberries, and is wonderful with coffee, hot tea, hot cider, or even a hot buttered rum. A moist bread that can be frozen, but chances are it will disappear before it even cools down!
Provided by Chez Christine
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 229.5 calories, Carbohydrate 35.8 g, Cholesterol 37.2 mg, Fat 8.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 261 mg, Sugar 14.6 g
PERSIMMON CRANBERRY SAUCE
Categories Condiment/Spread Sauce Fruit Christmas Thanksgiving Quick & Easy Cranberry Fall Persimmon Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
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