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Cranberry Persimmon Sauce




Source of Recipe


B. Smith


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.