Persimmon and Cranberry Sauce
16 servings

INGREDIENTS
1 12 oz bag fresh cranberries, picked through for under or over ripe berries
2 large oranges, reserve juice and zest
1/2 cup orange juice
1/2 cup cane sugar (brand such as Domino™ washed raw cane sugar)
2 medium Fuyu persimmons
10 fresh mint leaves
1 teaspoon vanilla extract

Light vanilla ice cream (brand such as Breyers™ Vanilla Bean Double Churn Light Ice Cream); 1/2 cup ice cream per serving

DIRECTIONS

1. Place berries, juice and zest of orange, orange juice and sugar in medium pot
2. Bring to boil and reduce to simmer cooking for 30 minutes
3. Remove leaves of persimmons, submerge in boiling water for 20 seconds
4. Remove skin, quarter and core
5. Chiffonade mint
6. Fold persimmons, mint and vanilla into cranberries

Serve warmed, drizzled over ice cream

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Nutrition Facts Serv. size 1/4 cup (75g) Servings 16 Calories 59   Fat Cal. 1   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 0g 0% Total Carb. 15g 4%   Sat. Fat 0g 0%   Fiber 2g 8%   Trans Fats 0g     Sugars 12g   Cholest. 0mg 0% Protein 0g   Sodium 3mg 0%       Vitamin A 8% Vit. C 30% Calcium 2% Iron 0%