>> Friday, November 25, 2011
Before I went into labor with Ada, I had visited the grocery store to buy some fun ingredients to play around with during my time off from work. Specifically, I was excited to use persimmons for the first time.
I didn't know what I'd make with them, but since they were getting rather ripe by the time we got home from my hospital stay -- a friend suggested I put them in Thanksgiving cranberry sauce.
(Adapted from this recipe on Epicurious)
What you'll need . . .
- 3 cups frozen or fresh cranberries
- 2 persimmons, diced
- 1/4 maple syrup
- 1/4 cup orange juice
- pinch salt
Method . . .
- Combine cranberries, maple syrup, and orange juice in a 2 to 2.5 quart pot. Bring to a boil, then let simmer for 5 minutes. Lower heat.
- Skin and dice persimmons while that's cooking. When the heat is lowered, add the chunks and cook for another 3 to 5 minutes. Add the salt.
- Then mash gently to your desired consistency.
It's not exactly traditional. But we like it -- a lot. Tart and chunky. A fresh take on the holiday favorite. We put it on everything.
But my tastiest combination? Oatmeal. I can't get enough of this mix, which is part rolled oats, part package of apple-cinnamon instant oats, and 1/4 cup cranberry-persimmon sauce.
Hope your holiday was great! I bet most of your are enjoying some shopping. Not us. We're snuggled on the couch with Ada. If you'd like to read about her first week, check out today's post on (never home)maker, baby!
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