Cranberry sauce with rosemary and persimmon

Holiday Recipes: Fresh Cranberry Sauce with Rosemary and Persimmon

What? You didn't know rosemary & cranberry go together like PB&J?
Eater rating: 4.2 / 5  4.15

Cranberries are the unsung heroes of holiday meals in my opinion. With sooooo many other really uber-rich dishes at the table, it’s the cranberry sauce that give your taste buds a break and brightens up the meal. It’s just like me – tart, with a touch of sweetness. 😉 (Alright, so maybe I’m more tart than sweet, but who’s keeping tabs?!?) For our pre-holiday feast, I made a fresh cranberry, persimmon and rosemary sauce. The addition of rosemary to the sauce added just the right hint of herbiness to really play well with the herb roasted turkey breast. As everybody knows, turkey and cranberry are BFF, just like me and pork fat.

Rather than having two cranberry sauces at the feast, Nicole made a cranberry applesauce with ginger. While I can’t say that apple sauce was ever a traditional holiday dish for for my family, I do love a good homemade apple sauce and the addition of the cranberries and ginger really set this one off. All and all I would say that we ate damn well at our pre-holiday feast. Geez, maybe we at too well… now the actual Turkey Day is going to have a lot to live up to!

*In case anyone hasn’t been to What We’re Eating in a while, this is part of a special Holiday series featuring recipes that Nicole, from Pinch My Salt, Tyler and I cooked and feasted on together! Here’s a list of all the dishes:

Stuffed Sweet Potatoes Wrapped in Prosciutto
Extra Creamy Mashed Potato Casserole
Sweet Potato Buttermilk Rolls
Herb Roasted Turkey Breast
Sourdough, Bacon & Apple Stuffing
Cornbread and Sausage Stuffing
Cranberry Applesauce w/ Ginger
Fresh Cranberry Sauce with Rosemary and Persimmon (you’re reading it!)

A Cranberry Sauce Recipe, by Amanda
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!

14 comments so far:

  1. Nicole says:

    This is definitely my new favorite cranberry sauce! And there aren’t many fresh cranberry sauces I like! My sister and I still love the Ocean Spray jellied sauce from the can! 🙂

  2. Amanda says:

    thanks nicole! you know, i actually like the crap in the can too, although it’s a completely different beast – (more like jelly!) 🙂 but i do prefer and looooove a good fresh one! 🙂

  3. Lucky us for finding you! We received a persimmon in a care package from friends in California – just about to prepare my hubby a spontaneous T.G. dinner which will include your Turkey Breast recipe and this cranberry sauce with Persimmons! He’ll be out of town for the actual day (working in Europe!! Thank you and I’m glad I found this site!

  4. ashley says:

    but to truly enjoy the essence of the can kind, one must leave it in the can shape. As a joke, we do one from scratch, and one from the can, and serve the can-shape sauce upright 🙂

  5. Amanda says:

    thanks kathleen and raul! i would love to hear how everything turns out! happy feasting! (…and i would rather be in europe for turkey day than here gorging! lucky him. why isn’t he taking you with him?!? 🙂 )

    too freaking funny, ashley! i love it! growing up in my family we always served the canned stuff (along with some fresh stuff) still in the shape of the can, just on it’s side. how grand that statue of canned cranberry sauce must look towering over the table! 😉

  6. leena! says:

    Okay, starting to get a little bit jealous I don’t live closer to you, because this meal sounds awesome. If I came, I definitely would have brought something wrapped in bacon. I’ve never used persimmons before, what would you say they taste like? Definitely gonna try this one out on the in-laws. Thanks, A and T!

  7. Julie says:

    Although my mother has her signature cranberry sauce dressing for Thanksgiving day, I can’t wait to try this recipe in the coming weeks! It sounds incredible.

    Love your site!

  8. Going through all your holiday recipes, I feel like I’m having a second
    Thanksgiving guys! I especially love this sauce with persimmons! wow, what a great combo of flavors and rosemary herb inspiration.
    I’m digging those amazing enchiladas too!

    Happy Belated Thanksgiving!

  9. eeeses says:

    I missed this for Thanksgiving, but I’ll be making this for Christmas. Will persimmons still be in season then? How can I tell if they’re ripe? Thanks!

  10. Xina says:

    For the persimmons cranberry sauce, how much cranberry do you have in a bag? Are there one lb or 3lbs. Please specify. Thanks a million.

  11. Xina says:

    What weight of cranberry did you use in the persimmons cranberry sauce. I made this last year and loved it. But can’t remember exact quantity of cranberry.

  12. Amanda says:

    it was a 1 lb bag! thanks, xina! 🙂

  13. xina says:

    Amanda. Thanks for the info.

  14. Jessica says:

    Any idea if this can be canned?