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Persimmon Cranberry Sauce with Jalapenos

This beautiful sauce is tart, sweet and a bit spicy...it will wake up your holiday turkey, ham or pork roast

Course Side Dish
Cuisine American
Keyword persimmon cranberry sauce
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Author www.recipeforaparty.com

Ingredients

  • 12 oz fresh cranberries
  • 1 1/2 cups Fuyu persimmons, peeled and chopped (4 medium sized ones)
  • 2 tbsp orange zest
  • 1 cup orange juice
  • 1 cup sugar
  • 2 jalapenos, seeded and chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp coarse black pepper
  • 1/2 tsp cinnamon

Instructions

  1. Combine everything in a saucepan 
  2. Heat on the stove to boil, turn down to low and cook for 15 minutes, stirring occasionally 
  3. Remove from heat, let cool completely
  4. Cover and refrigerate for 2 hours or best overnight before serving 

  5. Makes 4 cups, enough for at least 12

Recipe Notes

Note: some jalapenos are hotter than others, taste a small slice first, you may not need to seed it, if you want a real kick of spice leave some seeds and always use gloves when handling hot peppers

 

Note: I tasted it the next day after making it and it was so much more flavorful, so definitely make this sauce the day before serving it.