Persimmon-Ginger-Sweet n’ Sour Sauce
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!
Servings Prep Time
58 oz. jars 10minutes
Cook Time
25minutes
Servings Prep Time
58 oz. jars 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. In a large saucepan add all of the ingredients and stir to combine. Bring to a boil over medium heat.
  2. Reduce heat and simmer for 25 minutes; stirring occasionally. Remove from heat and let cool to room temperature.
  3. 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.
  4. 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.
  5. 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).