Recipe courtesy of B. Smith

Cranberry-Persimmon Sauce

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  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 to 3 cups
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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)


  1. 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.;