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Description
This is a great twist on a holiday classic. I have added dried persimmons to a slightly Asian spiced cranberry recipe, but any dried fruit will work.
Ingredients
- 12 oz bag fresh or frozen cranberries
- 1 c dried persimmons, cut into bite sized pieces
- 1⁄2 c sugar
- 1⁄2 c dry red wine
- 1 t chinese 5 spice powder
Instructions
In a small sauce pan combine all the ingredients.
Cook over medium low heat until most of the cranberries have burst, stirring often (about 20 minutes.
Transfer the sauce to a small bowl. Let thenm cool completely. Cover and refrigerate up to 5 days. Let stand at room temperature about 30 minutes before serving.
Notes
serves 10
