Рецепт Brandied Persimmon Cranberry Sauce
Two fall fruits brandied together makes this beautiful Brandied Persimmon Cranberry Sauce.
Brandied Persimmon Cranberry Sauce
Author: Marlene Baird
Serves: 12
- 12 oz cranberries, fresh
- ⅓ cup brown sugar
- 1 cup orange juice
- ½ teaspoon ground cinnamon
- 1½ firm fuyu persimmon, peeled and chopped into small pieces
- 1 Tablespoon Brandy
- Combine all ingredients except the brandy in a small saucepan and bring to boil (about 7 minutes):
Reduce heat to low and simmer for 7 minutes, until the sauce thickens.
Remove from heat and stir in:
persimmon , peeled and chopped into small pieces
Cover pot and let persimmon soften until sauce reaches room temperature.
Add the brandy.
The sauce can be served warm or chilled. If you prefer chilled, refrigerate for 1 hour then serve.
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Breaking out of tradition. Discovering a new taste. Both of these happened. Yes they did. I didn’t make my traditional cranberry sauce with orange zest. I tried something new.I thought I didn’t like cranberry sauce. I found out that I do like it. I do I do I do. It didn’t come out of a can and it wasn’t jellied. Neither of which bring back memories of days gone by where I stuck my nose up in the air when it came to cranberry sauce.
Not today though. Now I can’t wait to have some with my turkey this week.
What are you going to make that will break your traditional feast?
Thanks for stopping by and have a great day.
Marlene
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