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.
- 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.