Kidding around the kitchen™
By Lisa Fontanesi, C-CAP Los Angeles
• 1 cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 Tbsp. olive oil or cooking oil
• 1 12-oz. bag fresh or frozen cranberries
• 1 cup pomegranate juice or cranberry juice
• 3/4 cup sugar
• 1/2 tsp. ground ginger
• 1 medium fuyu persimmon or apple or both, cored and cut into 1/4-inch cubes
• Rosemary sprig (optional)
In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon or apple. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.
Kitchen Tip: There are two types of persimmons : Fuyus and hachiyas. For this recipe, use fuyus, which are tomato shape, and can be eaten when firm or slightly soft. Available October to December, the fruit should be evenly light orange, not yellow or green. Store in the fridge up to 14 days.