Cranberry Sauce with Dried Persimmons

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. Cranberry Sauce with Dried Persimmons.

Cranberry Sauce with Dried Persimmons 

Print This Recipe Total time Yield 10Published


  • 12 ounce bag fresh or frozen cranberries
  • 1 cup dried persimmons, cut into bite sized pieces
  • ½ cup sugar
  • ½ cup dry red wine
  • 1 teaspoon chinese 5 spice powder


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.