Persimmon Cranberry Sauce from the Smoker

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This persimmon cranberry sauce from the smoker delivers a delightful balance between tart cranberries and the sweet, silky persimmons.

Those flavors pair very well together. Hints of orange juice and cinnamon create an irresistible combination for your taste buds. Have you tried this fruit combination before? I bet you did not. You are in for a treat!

This very easy and quick to make sauce, does not require special equipment or skill.

Wash, peel, chop, stir and cook, this is all it takes to make this delicious Persimmon Cranberry Sauce!

Why you will love this Persimmon Cranberry Sauce!

This sauce, very versatile, will elevate any ordinary dish, sweet or savory. Vibrant colors make it a feast for the eyes as well as the palate. Whether it’s for your Thanksgiving table or dinner party, you need to serve it. Making it from scratch gives you control over the sweetness and flavors of this sauce. Add more or less of honey or sugar. Skip the cinnamon and use ground cloves or pumpkin spice seasoning. Experiment and savor the results.

ingredients for Persimmon Cranberry Sauce

Ingredients, Variations and Substitutions to make the Persimmon Cranberry Sauce

Cranberries – did you know the cranberry plants are very hardy and can withstand frost. In fact, exposure to frost can enhance the color and sweetness of the berries. Low in sugar and packed with antioxidants, the berries are a great addition to many, savory or sweet dishes. Optional substitute would be pomegranate seeds

Persimmons – often called “nature’s candy” for their natural sweetness, are rich in fiber, vitamins A and C; in this recipe I’m using Fuyu Persimmons. This is the non-astringent, sweet kind that can be eaten while still firm. They are typically squat and have a flatter shape compared to astringent varieties. If you need to substitute – apricots can offer a similar sweet and tart profile.

Orange Juice – if you cannot make it at home, I recommend getting fresh squeezed or cold pressed type from the store. Avoid juice made from concentrate and with added sugars. Natural orange juice packed with vit C, can boost immunity and promote healthy skin. If you don’t have it, try tangerine juice.

Honey – I’m sure you know that honey never spoils! I don’t know who would keep honey for that long, but well, I guess it happens. If you can use locally produced honey. Local honey reflects the specific flowers and plants in your area, giving it a distinct taste known as “terroir. It also will be minimally processed and fresh. If you don’t have honey you can substitute with maple syrup.

Pecans – puh-kaanz, pi-KAHN, PEE-kan or puH-KON, however you pronounce it, use them in this recipe for the crunch factor. Beside great texture pecans deliver healthy fats and fiber that can benefit heart health. Walnuts would be a good substitute.

Cinnamon – did you know cinnamon doesn’t have a sweet taste but does amplify the sweetness in other ingredients. Cinnamon is considered a multi-sensory spice! Smelling it can boost mood and cognition; adding it to dishes elevates their flavor! Lets not forget about the warming qualities of cinnamon. It is often used to provide relief when suffering from the cold or flu. Optional substitute would be Nutmeg.

Cloves – Cloves are one of the most intensely flavored spices. Their distinct flavor comes from  the aromatic compound “eugenol”. This compound has anesthetic properties that will give your tongue a numbing sensation after eating cloves. Allspice can provide a similar warm and aromatic note 

Equipment you will need to make the Persimmon Cranberry Sauce

  • Medium size saucepan
  • Immersion blender or food processor (optional)
  • Measuring cups, and spoons
  • Zester
  • Hand Juicer (optional)
  • Cutting board
  • Sharp chef’s knife
  • Cast iron pan or baking sheet to roast the pecans

After you see how easy it is to make this sauce, you will never again buy one from the store. Beside the fact you are making it from scratch and fresh, you also control the flavors and the sweetness level. Keep it tart, make it sweet or yes, savory by adding onions or shallots. You are in for the treat, very versatile and easy to make. Don’t be afraid, experiment.  

Step by step instructions

Smoker instructions

  • Start by washing and sorting the cranberries. Remove any damaged or rotten ones.
  • Wash, peel and dice the persimmons.
  • Preheat your smoker to 350F.
  • In a medium size saucepan combine: cranberries, persimmons, orange juice, honey and cinnamon.

  • Set the pan in the smoker. Cover with the lid to avoid splatter.
  • Smoke for 20 minutes. Remove the lid and stir the sauce.
  • Smoke for another 20 minutes, stirring from time to time.
  • The sauce is ready when the cranberries start to burst and fruit gets soft.
  • Remove from the smoker, let it cool.
  • Before serving add the orange zest and roasted pecans (optional)
  • If you are blending the cranberry sauce for a smoother texture, add the pecans at the end as a garnish.
  • If you are using stove top, set the pan on medium heat, cover with the lid and bring to boil.
  • Reduce the heat and simmer the sauce on low for 15-20 min stirring frequently.

Wood Pellets recommended to use for smoking

  • Applewood: Sweet and mild with a subtle fruity aroma. Poultry or pork. Applewood adds a delicate smoke flavor that won’t overpower the natural taste of the meat.
  • Cherrywood: Sweet and fruity, providing a milder smoke flavor. Works well with a variety of meats, including beef, pork, and poultry. It adds a touch of sweetness.
  • Pecan: Mild and slightly sweet, with a nutty undertone. Pecan is a versatile option that pairs well with a variety of meats, including ground meats in meatballs.
  • Maple: Sweet and light with a subtle maple essence. Ideal for pork or poultry. Maple adds a delicate sweetness that enhances the overall flavor.
  • Alder: Mild and slightly sweet subtle wood. It won’t overpower the sauce, allowing the fruitiness of the ingredients to shine.

persimmon cranberry sauce in a serving bowl

Stove top instructions

  1. Start with washing and sorting the cranberries. Remove any damaged, or rotten ones.
  2. Wash, peel and cut the persimmons into cubes. Make them small if you are not planning on pureeing the sauce.
  3. Roast the pecans. This step is optional, but the dry roasting elevates the flavor of the nuts.
  4. Measure out the rest of the ingredients so they are ready to use. 
  5. Add the cranberries, orange juice, honey, cinnamon, and cloves to a medium size pan.
  6. Bring to boil, reduce heat and simmer for 10 minutes until the cranberries start to burst. Stir occasionally to mix the ingredients and ensure even cooking.
  7. Add the persimmons to the pan. Gently fold them into the sauce. Cook on low for another 5 minutes.
  8. If you are not planning to puree the sauce you can add the roasted pecans now. If you are going to blend the sauce, hold off on adding the nuts. 
  9. Transfer the sauce to a bowl, add pecans and orange zest and serve at room temperature.
  10. If you prefer blended sauce, transfer it to a food processor or use an immersion blender. Puree until desired consistency. Top it with pecans, orange zest and serve at room temperature
ingredients for the cranberry sauce in a cooking pan; small bowl with orange zest

How to use left over Persimmon Cranberry Sauce

Well, it happens to all of us, sometimes we have leftovers and picky eaters at home that don’t want to eat them. There are many great ways to re-purpose the left over Cranberry Sauce and make a delicious new dish. Here is a short list with ideas. I hope you will find your new favorite:

  • Add it to a breakfast yogurt – granola bowl
  • Mix it with your oatmeal bowl
  • Spread it on bagels
  • Make it into a smoothie
  • Use as a topping for waffles or pancakes
  • Make hand pies
  • Make a delicious Cranberry Galette
  • Serve as a delicious topping on a cheesecake
  • Cranberry Sauce Grilled Cheese
  • Cranberry Sauce Glaze for your protein

Do you have left over fresh or frozen cranberries. This Chocolate Chip Cranberry Bread is a must try.

persimmon cranberry sauce in a serving bowl

You may also like:

Are you in mood for a delicious treat. This Orange Cranberry Loaf is a must try. Bursting with the vibrant hues of cranberries and the zesty essence of fresh oranges, this loaf is a perfect.

Storage instructions

  • Refrigeration:
    • Once your cranberry sauce has cooled to room temperature, transfer it to an airtight container.
    • Store the cranberry sauce in the refrigerator for 7-10 days
  • Freezing:
    • Place cooled cranberry sauce in a freezer-safe container or in a sealed plastic bag.
    • Label the container with the date for reference.
    • Cranberry sauce can typically be stored in the freezer for up to 2-3 months.
  • Thawing Frozen Sauce:
    • To use frozen cranberry sauce, transfer it to the refrigerator and allow it to thaw overnight.
    • You can also gently thaw it in the microwave using a low setting or on the stovetop over low heat.
  • Quality Check:
    • Before serving, check the texture and flavor of the cranberry sauce, especially after freezing. Sometimes, the texture may change slightly, but it should still be suitable for use in various dishes.

Persimmon Cranberry Sauce (from the Smoker)

Sylwia Vaclavek
This persimmon cranberry sauce from the smoker is a delightful balance between tart cranberries and the sweet, silky persimmons.
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, sauce, Side Dish
Cuisine American
Servings 6
Calories 272 kcal

Equipment

  • 1 wood pellet smoker stove top
  • 1 medium size pan
  • 1 immersion blender or food processor optional
  • 1 measuring cups and spoons
  • 1 zester
  • 1 hand juicer optional
  • 1 cutting board
  • 1 chef's knife
  • 1 cast iron pan or baking sheet

Ingredients
 
 

  • 12 oz cranberries fresh or frozen
  • 4 medium size fuyu persimmons peeled and diced
  • ¾ cup of orange juice
  • Orange zest from one fruit
  • 3 tbsp of honey
  • ½ cup pecans toasted and roughly chopped (optional as a garnish)
  • 1 tsp cinnamon
  • ¼ tsp ground cloves

Instructions
 

  • Start by washing and sorting the cranberries. Remove any damaged or rotten ones.
  • Wash, peel and dice the persimmons.
  • Preheat your smoker to 350F.
  • In a medium size saucepan combine: cranberries, persimmons, orange juice, honey and cinnamon.
  • Set the pan in the smoker. Cover with the lid to avoid splatter.
  • Smoke for 25 minutes. Remove the lid and stir the sauce.
  • Smoke for another 20 minutes, stirring from time to time.
  • The sauce is ready when the cranberries start to burst and fruit gets soft.
  • Remove from the smoker, let it cool.
  • Before serving add the orange zest and roasted pecans (optional)
  • If you are blending the cranberry sauce for a smoother texture, add the pecans at the end as a garnish.
  • If you are using stove top, set the pan on medium heat, cover with the lid and bring to boil.
  • Reduce the heat and simmer the sauce on low for 15-20 min stirring frequently.

Notes

If you are using stove top, set the pan on medium heat, cover with the lid and bring to boil. Reduce the heat and simmer the sauce on low for 15-20 min stirring frequently.
To cut the tartness of cranberry sauce, start by adding 1 tbsp of sugar, honey or other sweetener of your choice.
If you noticed the Cranberry Sauce is not setting, return back to the stove top and cook for 5-10 more minutes. The fruit needs to release more pectin to create the jelly like consistency. You can also place it in the fridge. The pectins will set and the sauce should thicken.
 
 

Nutrition

Serving: 0.5cupCalories: 272kcalCarbohydrates: 58gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 3mgPotassium: 496mgFiber: 3gSugar: 14gVitamin A: 102IUVitamin C: 98mgCalcium: 48mgIron: 3mg
Keyword cranberry sauce, from the smoker, holidays, persimmons, sauce, thanksgiving
Tried this recipe?Let us know how it was!
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Conclusion

You are going to love this Persimmon Cranberry Sauce. The unique flavors and versatility of this dish will have you making it more often, not only to serve on the Thanksgiving dinner.

persimmon cranberry sauce in a serving bowl

Frequently Asked Questions

Can you freeze leftover homemade cranberry sauce?

Yes, You can freeze leftover homemade cranberry sauce in an airtight container for up to 2-3 months. Make sure to cool the sauce before placing in the container. Leave 1/2 to 1 inch head space in the container. Click HERE to read more about storage

Do you need to refrigerate cranberry sauce?

Yes, refrigerate cranberry sauce after making it to keep it fresh. Glass jars or airtight containers are a great option for storing the sauce.

How long will homemade cranberry sauce last in the fridge?

It should be ok to store for up to 1 month, but it is recommended to consume it within 14 days from making. You can also freeze cranberry sauce in an air tight containers up to 2-3 year.

Should Cranberry Sauce be served cold or at room temperature?

Cranberry sauce is typically served cold or at room temperature

How do you thicken cranberry sauce after it cools?

To thicken cranberry sauce after cooling, reheat and simmer until desired thickness.

How do you get the bitter taste out of cranberry sauce?

To remove or reduce the bitter taste from the cranberry sauce you can add more sugar, honey or orange zest.

How do you fix too much sugar in the cranberry sauce?

You just need a little citric acid. Sure, you could add lemon, but that brings its own, cranberry-obscuring flavor.

Can I use frozen cranberries instead of fresh?

Yes. There’s no need to thaw the frozen cranberries before using them. You can add them directly to the pot while they’re still frozen. They may take longer to cook, so keep that in mind.

What recipe variations or substitutions are there?

Can we include the keyword ‘discard star anise’ and ‘ripe pear’ and ‘red wine’. Also, feel free to add a touch more sugar to taste, if you prefer a sweeter sauce.

What are persimmon cranberry sauce tips for success?

Be sure to stir gently! Stirring too much, or too frequently will impact the texture and consistency of the sauce.

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