Description
Let’s share some homemade cranberry sauce! Our recipe “levels up” classic cranberry sauce with persimmon, orange, spices, and more! Happy Holidays!
Ingredients
Scale
- 3/4 cup water
- 1/4 cup freshly squeezed orange juice (juice of one orange)
- 1/2 – 3/4 cup brown sugar, or to taste
- 4 cups (14 oz / 400 grams) fresh cranberries
- 2 persimmons, finely chopped (same size or smaller then the cranberries)
- 1 teaspoon orange zest
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Place water, orange juice and sugar into a medium size pot, bring to a boil. Add the cranberries and persimmons to the pot.
- Cook until the cranberries pop, the persimmon is broken down and the sauce has thickened to your desired consistency, around 10-15 minutes.
- To finish it off, mix in the orange zest, ginger, pumpkin pie spice and a pinch of salt.
- Transfer your homemade cranberry sauce to a serving bowl. Serve warm or cold.
Notes
- Cranberry sauce can be made up to three days ahead of time. When you’re ready to serve, either serve cold or reheat for a few minutes in the microwave. If you prefer to reheat on the stovetop, add a tablespoon or two of water to ensure that the cranberry sauce doesn’t dry out.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
Keywords: homemade cranberry sauce, cranberry sauce recipe, cranberry sauce orange, cranberry sauce persimmon