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Cranberry Sauce w/ Rosemary and Persimmons

1 bag cranberries, rinsed and picked through
juice from 4 tangerines
1 tbsp fresh rosemary, minced
3 fuyu persimmons, peeled and diced
2/3 - 3/4 cup sugar (depending on how sweet you like it)
1/2 tsp kosher salt

Add all ingredients to a saucepan. Stir. Place pan over medium-high heat and bring to a boil. Lower heat to medium and cook for about 15 minutes or until the cranberries burst, stirring occasionally. Remove from heat and allow cranberry sauce to cool for at least 10 minutes before serving. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Holiday Recipes: Fresh Cranberry Sauce with Rosemary and Persimmon
http://www.whatwereeating.com/recipes/holiday-recipes-fresh-cranberry-sauce-with-rosemary-and-persimmon/