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Author Notes: You know how some recipes start out by accident? Well, I was in the middle of making cranberry sauce when my S.O. called and was lost coming home from a conference in a nearby state. I ran to the computer to get directions, came back to my sauce, and accidentally put in cumin instead of cardamom. Not good, since the sauce was for a cake! I did my best to scoop out the cumin and then I posted on Facebook what had just happened. Everyone reminded me that that might not be such a bad thing! I could just develop it into a sauce with a different flavor profile and serve it in a savory fashion. So I tried it, and it worked. What d'ya know. —Sherry K-Jazzy Gourmet
Makes 1 1/4 cups
- 1 1/2 cups fresh cranberries
- 1/2-1 teaspoons finely minced jalapeno pepper
- 1/3 cup water
- 3 tablespoons honey
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1 pinch ground cloves
- 1 diced Fuyu persimmon (about 1/2 cup)
- In a medium saucepan, combine cranberries, jalapeño, water, honey, cumin, cinnamon, cardamom and cloves and bring to a boil. Stirring occasionally, cook for about 8 minutes. Stir in persimmon and cook until mixture starts to thicken, 5-7 minutes. Remove from heat and set aside to cool. Mixture will thicken more as it cools. Serve over cream cheese with crackers or any meat.
- This recipe was entered in the contest for Your Best Persimmons