1 12-ounce package Ocean Spray® fresh (or frozen) Cranberries
1 Japanese Persimmon (Diospyros kaki 'Hachiya')
3/4 cup sugar
1/2 cup water
1/2 cup orange juice
zest of 1/2 an orange
- Wash and rinse cranberries in a colander. Pull out any stems or rotten berries.
- Wash, remove stem and chop persimmon (leave the skin on - that's where most of the dietary fiber is!)
- Place berries and chopped persimmon in a pot
- Add remaining ingredients and bring to a boil. Reduce heat and simmer until berries get soft and start bursting open (about 15 minutes or so). Sometimes I help the process along and squish some of the cranberries along the side of the pot with a spoon.
- Due to the addition of chopped persimmons, I decided to use an immersion blender to puree some of the mixture (right in the pot) so it would not be too lumpy with fruits. This is optional.
- Remove from heat and let cool slightly before pouring into a special serving dish. We like to use a crystal dish on holidays. Just be careful the jelly isn't too hot so you don't crack your dish!
- Let your cranberry-persimmon jelly cool on the counter and then move to the fridge to thoroughly chill and set. Cranberry jelly can be made a day in advance for convenience or you can make it the same day - it sets up pretty fast.
Have You Tasted A Persimmon? by Diana Wind, RD
Giving Thanks for Nature's Harvest
Photos, Recipe and Blog Post Copyright (C)2012 Wind. All rights reserved.