My Fuyu persimmon tree gave me such an abundant crop this year, I decided to create some new recipes featuring them. The Fuyu persimmon ripen in the fall and can be eaten like an apple, peel and all. I have substituted them in desserts calling for apples. However, I wanted to create a savory recipe and I knew fresh ginger would pair nicely. Persimmon-Ginger-Sweet n' Sour Sauce will not disappoint...it hits all the notes of sweet and sour. While creating this recipe I decided to add the dried cranberries not only for some color but a hint of tartness.
You will find many uses for this sauce, including my "Persimmon-Ginger-Sweet n' Sour Chicken & Broccoli" recipe.
Happy Cooking!
My Fuyu persimmon tree gave me such an abundant crop this year, I decided to create some new recipes featuring them. The Fuyu persimmon ripen in the fall and can be eaten like an apple, peel and all. I have substituted them in desserts calling for apples. However, I wanted to create a savory recipe and I knew fresh ginger would pair nicely. Persimmon-Ginger-Sweet n' Sour Sauce will not disappoint...it hits all the notes of sweet and sour. While creating this recipe I decided to add the dried cranberries not only for some color but a hint of tartness.
You will find many uses for this sauce, including my "Persimmon-Ginger-Sweet n' Sour Chicken & Broccoli" recipe.
Happy Cooking!
In a large saucepan add all of the ingredients and stir to combine. Bring to a boil over medium heat.
Reduce heat and simmer for 25 minutes; stirring occasionally. Remove from heat and let cool to room temperature.
Add the cooled mixture to a food processor and pulse just until tiny bits of cranberries and persimmon skin are still visible. Note: You may have to do this in 2 batches depending on your food processor size.
Bring the sauce back to a boil in the same saucepan you cooked it in, then ladle into hot, sterilized jars, leaving 1/4 inch headspace.
Remove canning lids from simmering water and place onto hot sauce filled jar, immediately twist on the ring. Place the jars upside down on a wire rack for 5 minutes. Turn jars right side up and listen for the jar to seal (there will be a ‘pop’ sound).
I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE!
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I'm a cook-a-holic anytime, anyplace, anything. I have had this condition for the past 44 years! Friends and family have been my enablers, always loving what I cook and always asking for more... I cannot stop myself, because I am doing what I LOVE! 