Cranberry Persimmon Sauce Recipes

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CRANBERRY PERSIMMON BREAD



Cranberry Persimmon Bread image

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

1 ½ cups ripe Hachiya persimmon pulp
2 teaspoons baking soda
2 cups brown sugar
4 eggs
⅔ cup vegetable oil
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
3 cups all-purpose flour
2 cups fresh cranberries

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

SPICED CRANBERRY PERSIMMON SAUCE



Spiced Cranberry Persimmon Sauce image

Warm spices plus tart cranberries and sweet persimmons combine for an unusual Thanksgiving treat.

Provided by Renee Pottle

Categories     Sauces

Time 30m

Number Of Ingredients 8

12 ounces fresh or frozen cranberries (about 3½ cups)
⅓ cup water
½ cup brown sugar
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground cloves
3 Fuyu persimmons, peeled and diced
½ cup chopped pecans (optional)

Steps:

  • Combine cranberries, water, sugar, and spices in a small saucepan.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Add diced persimmon to pan. Simmer for 10 more minutes.
  • Stir in pecans.
  • Remove from heat. Serve cold or warm.
  • Sauce may be frozen and thawed before serving.

CHRISTMAS CRANBERRY-PERSIMMON LOAF



Christmas Cranberry-Persimmon Loaf image

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

1 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger, or more to taste
¼ teaspoon ground nutmeg, or more to taste
½ cup chopped toasted walnuts
½ cup dried cranberries
2 large eggs
¾ cup light brown sugar
½ cup vegetable oil
4 ripe Fuyu persimmons, chopped into small pieces

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

PERSIMMON CRANBERRY SAUCE



Persimmon Cranberry Sauce image

From Gourmet, November 2005; put here for safekeeping after making it for Thanksgiving 2011 and LOVING it. The anise imparts a flavor of cherry and vanilla that's really delicious. Would also likely be good with pomegranates, a tiny dice of ripe pear... Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Provided by LightEra

Categories     Dessert

Time 15m

Yield 8 1/2 cup servings, 8 serving(s)

Number Of Ingredients 7

3/4 lb cranberries (fresh or frozen, about 3 1/2 cups)
1/4 cup dry red wine
1/2 star anise
1/2-2/3 cup sugar
1 teaspoon cornstarch
2 tablespoons water, hot
3 firm-ripe fuyu persimmons, peeled and cut into 1/4-inch dice (about 1 lb total)

Steps:

  • Mix the cornstarch with the hot water to make a slurry.
  • Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
  • Reduce heat and simmer 5 minutes.
  • Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
  • Fold in persimmons.
  • Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

Nutrition Facts : Calories 76.5, Fat 0.1, Sodium 1.4, Carbohydrate 18.5, Fiber 2.1, Sugar 14.3, Protein 0.2

PERSIMMON CRANBERRY SAUCE



Persimmon Cranberry Sauce image

Categories     Condiment/Spread     Sauce     Fruit     Christmas     Thanksgiving     Quick & Easy     Cranberry     Fall     Persimmon     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

3/4 lb fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice

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.

CRANBERRY-PERSIMMON SAUCE



Cranberry-Persimmon Sauce image

Provided by Food Network

Time 30m

Yield 2 to 3 cups

Number Of Ingredients 8

12 ounces fresh cranberries
1 1/2 cups sugar
2 ripe persimmons, peeled and cubed
3/4 cup orange juice
1 orange, zested
2 tablespoons ground cloves
1 tablespoon triple sec (optional)
1/2 cup chopped walnuts (optional)

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.;

CRANBERRY PERSIMMON COOKIES



Cranberry Persimmon Cookies image

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

1 cup mashed ripe persimmon pulp
1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped pecans
1 cup dried cranberries or raisins

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 :

RAW CRANBERRY RELISH WITH FUYU PERSIMMON



Raw Cranberry Relish With Fuyu Persimmon image

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

12 oz. fresh cranberries
1 large navel orange
2-3 Fuyu persimmons (8 oz.)
Pinch sea salt
⅓ cup sugar, plus more to taste
2-3 tsp. fresh lemon juice

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.

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