Smoked Persimmon Cranberry Sauce
Tired of the same canned cranberry sauce sliding out of the can in a cylinder shape at Thanksgiving?
This Smoked Persimmon Cranberry Sauce combines tart cranberries with sweet, silky persimmons. Slow-cooked with honey, orange, and warm spices until fragrant and delicious. Nothing like what comes out of a can.
Fuyu persimmons are the flat, tomato-shaped ones you can eat while still firm. They break down as they cook, adding natural sweetness that softens the cranberries’ sharp edge without loading the sauce with sugar. Orange juice, zest, cinnamon, and clove do the rest.
No smoker? No problem. There’s a stovetop version in the notes. The smoke is a nice touch, not a requirement.
Quick Look at this Recipe:
More Cranberry Sauce recipes to try:
- Homemade Mixed Fruit Cranberry Sauce
- Cranberry Sauce with Orange Thumbprint Cookies
- Easy Cranberry Sauce Loaf Cake
- Easy Cranberry Sauce with Roasted Pear Galette
Key Ingredients, Variations and Substitutions
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. An optional substitute would be pomegranate seeds. Yes, you can use frozen cranberries. You don’t need to thaw them first. Add them directly to the pot while they’re still frozen. They may take longer to cook, so keep that in mind.
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 you can eat while still firm. They are typically squat and flatter than astringent varieties. If you need to substitute, apricots can offer a similar sweet and tart profile.
Other ingredients: Orange Juice, honey, pecans, cinnamon, cloves.
Equipment you will need
- 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-sized saucepan, combine: cranberries, persimmons, orange juice, honey, cinnamon, and cloves.
- Preheat the smoker to 325–350°F. Applewood or cherrywood is a good starting point for this fruit-based sauce because both provide a relatively mild smoke character.
- Place the uncovered dish in the smoker and cook for approximately 25–40 minutes, stirring occasionally. Begin checking around 25 minutes. The cranberries should burst, the persimmons should soften, and the mixture should begin to thicken.
- Cooking time will vary depending on your smoker, the depth of your dish, and the moisture the fruit releases. If the sauce reduces too quickly, stir it and, if possible, move it to a cooler area of the smoker.
- Remove the sauce from the smoker when the cranberries have mostly burst and the persimmons are tender. Stir in the orange zest and taste.
- Add a little more honey if the sauce is too tart. If it tastes overly sweet, a small splash of orange juice can help restore the balance. Remember that the sauce will thicken as it cools.
- For a thicker sauce, allow it to cool before deciding whether it needs additional cooking. Cranberries contain natural pectin, which helps the mixture set.
- Let the sauce cool slightly, then fold in the toasted pecans if using. Alternatively, sprinkle them over individual servings for a more attractive presentation and a little crunch.
- Serve warm or chilled alongside your favorite holiday dishes.
Wood Pellets recommended to use for smoking
Stovetop instructions
- Add the cranberries, diced persimmons, orange juice, honey, cinnamon, and a pinch of ground cloves to a medium saucepan.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Reduce the heat to medium-low and cook uncovered for approximately 15–20 minutes, or until most cranberries have burst and the persimmons are tender.
- Remove the pan from the heat and stir in the orange zest. Taste and adjust the honey as needed.
- Let the sauce cool slightly before adding the toasted pecans.
- The stovetop version won’t have the smoky flavor, but it will still be fruity, bright, and delicious.
How to serve Persimmon Cranberry Sauce
- Roasted turkey
- Roast pork or pork tenderloin
- Cheese boards
- Roasted vegetables
- Polish-inspired holiday dinner: Serve it with roast pork and braised red cabbage for a seasonal combination.
How to use leftover 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 repurpose leftover cranberry sauce. 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
You may also like:
Are you in the 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 perfect.
Storage instructions
Refrigerator: Let the sauce cool, transfer it to a clean, airtight container, and refrigerate promptly. Use within 3–4 days.
Freezer: For longer storage, freeze the sauce in a freezer-safe container, leaving a little room for expansion. For best quality, use within 2–3 months. Thaw in the refrigerator before serving.
Make ahead: You can prepare the sauce a day or two before serving. The flavors will have time to settle, and the sauce will thicken as it chills. Add the toasted pecans just before serving.
Reheating: Warm gently in a small saucepan over low heat, stirring occasionally. Add a splash of orange juice or water if the sauce has thickened more than you prefer.
Smoked Persimmon Cranberry Sauce
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 about 400 g peeled and diced
- ½ cup of orange juice
- Orange zest from one fruit
- 2 tablespoons of honey
- ½ cup pecans toasted and roughly chopped (optional as a garnish)
- 1 teaspoon cinnamon
- ⅛ teaspoon ground cloves
Instructions
- Start by washing and sorting the 12 oz cranberries. Remove any damaged or rotten ones.
- Wash, peel and dice the 4 medium size fuyu persimmons
- Preheat your smoker to 350F.
- In a medium-sized saucepan combine: cranberries, persimmons, ½ cup of orange juice, 2 tablespoons of honey, 1 teaspoon cinnamon and ⅛ teaspoon ground cloves.
- Place the uncovered dish in the smoker and cook for approximately 25–40 minutes, stirring occasionally. Begin checking around 25 minutes. The cranberries should burst, the persimmons should soften, and the mixture should begin to thicken.
- Cooking time will vary depending on your smoker, the depth of your dish, and the moisture released by the fruit. If the sauce is reducing too quickly, stir it and move it to a cooler area of the smoker if possible.
- Remove the sauce from the smoker when the cranberries have mostly burst and the persimmons are tender. Stir in the orange zest and taste.Add a little more honey if the sauce is too tart. If it tastes overly sweet, a small splash of orange juice can help restore the balance. Remember that the sauce will thicken as it cools.For a thicker sauce, allow it to cool before deciding whether it needs additional cooking. Cranberries contain natural pectin, which helps the mixture set.
- Let the sauce cool slightly, then fold in the toasted pecans if using. Alternatively, sprinkle them over individual servings for a more attractive presentation and a little crunch.Serve warm or chilled alongside your favorite holiday dishes.
- If you are blending the cranberry sauce for a smoother texture, add the pecans at the end as a garnish.
- For a stove top method. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.Reduce the heat to medium-low and cook uncovered for approximately 15–20 minutes, or until most cranberries have burst and the persimmons are tender.Remove the pan from the heat and stir in the orange zest. Taste and adjust the honey as needed.Let the sauce cool slightly before adding the toasted pecans.
Notes
Nutrition
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Conclusion
You are going to love this Persimmon Cranberry Sauce. The unique flavors and versatility of this dish will make you want to make it more often, not just to serve at Thanksgiving dinner.
Frequently Asked Questions
How do you thicken cranberry sauce after it cools?
To thicken cranberry sauce after it cools, reheat and simmer until it reaches your desired thickness.
How do you get the bitter taste out of cranberry sauce?
To remove or reduce the bitter taste from cranberry sauce, 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 flavor that can obscure the cranberry.
