Saturday, December 18, 2010

Persimmon Cranberry Sauce

When was the last time you ate cranberries?  Was it Thanksgiving Day with the turkey and stuffing?  Cranberries seem to get all the love and attention they deserve on that holiday of thanks, but what about the rest of the season? 

Sure we often chug down some cranberry juice and dried cranberries ocassionally make it on top of our hot cereal and into our trail mix, but these little red berries deserve much more attention than we give them.

In my quest to eat seasonally, I am now tracking down these little red berries and creating tasty treats in the kitchen. Fresh cranberries are available in stores mid-September through December and can be stored in the refrigerator for up to four weeks.

  • are high in Vitamin C and fiber
  • prevent urinary tract infections
  • may prevent ulcers and gum disease


Bright berries getting a bath
 Persimmon Cranberry Sauce
  • 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 cup Agave Nectar or Brown Rice Syrup
  • 3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice

  1. 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.
  2. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise.
  3. Fold in persimmons.
  4. Transfer to a bowl and serve at room temperature or chilled.
  5. Stir gently before serving.

My sauce cooling in a glass bowl

This recipe is courtesy of Epicurious, one of my favorite places to find cranberry recipes!  If you prefer not to use wine, use water or try orange juice! 

Now how do you eat this tasty sauce?  Why as many ways as you can imagine! 
  • Over a juicy breast of chicken
  • brushed over some pork ribs baking in the oven
  • spread on top of your favorite muffins
  • mixed into your morning oatmeal
  • stirred into some simmering beef stew
  • slathered over some baked yams

Get creative!

So next time you go grocery shopping, don't walk away from that bag of bright berries.  I know you've done it, I have too.  But I am more determined than ever to eat and enjoy the gifts Mother Nature offers me each season.  Here's to the humble cranberry!

How do you cook with cranberries?

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