Close
Ingredients
| onions (chopped): 1 cup |
| garlic: 2 cloves |
| olive oil: 1 tsp |
| cranberries: 12 oz |
| sweetened cranberry juice: 1 cup |
| granulated sugar: 3/4 cup |
| ground ginger: 1/2 tsp |
| whole apples: 1 |
New Cranberry Sauce
Credit: www.bhg.com
User rating:
-
Prep Time
12 min -
Cook Time
20 min -
Servings
10 serving(s)
Tags
1. In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Transfer to a storage container. Cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.
To serve right away:Cranberry Sauce may also be served warm or at room temperature.
Test Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.