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
- Place berries, juice and zest of orange, orange juice and sugar in medium pot
- Bring to boil and reduce to simmer cooking for 30 minutes
- Remove leaves of persimmons, submerge in boiling water for 20 seconds
- Remove skin, quarter and core
- Chiffonade mint
- Fold persimmons, mint and vanilla into cranberries
Serve warmed, drizzled over ice cream
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% |
|
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