Cranberry-Persimmon Sauce

Name: Cranberry-Persimmon Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 2 to 3 cups
Ingredients: 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)

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Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 2 to 3 cups

Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 2 to 3 cups

Ingredients

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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)

Directions

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.;