Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Sauce: Cranberry Persimmon Sauce




Source of Recipe


B. Smith - posted to rc by booper


List of Ingredients




12 ounces fresh cranberries
1 1/2 cups sugar
2 ripe persimmons, peeled and cubed
3/4 cup orange juice
2 tablespoons grated orange zest
1/8 teaspoon ground cloves
1 tablespoon triple sec (optional)
1/2 cup chopped walnuts (optional)



Recipe



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.


Yields about 2-3 cups.