Crock Pot Persimmon Cranberry Sauce

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posted: 11/11/14

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This post may contain affiliate links. Please read my disclosure policy

This Crock Pot Persimmon Cranberry Sauce has about five minutes of prep, cooks on it’s own, and comes out absolutely delicious!

This Crock Pot Persimmon Cranberry Sauce has about five minutes of prep, cooks on it's own, and comes out absolutely delicious!

 

I pride myself (ridiculously) on the variety of foods I’ve eaten in my life. I’ve tried tons of different fruits and vegetables, a wide range of different ethnic cuisines. And there are very few foods that I really don’t like. I could do without fennel, because seriously who likes black licorice, but other than that, I’m good. Oh. And liver. I could do without eating any type of liver at all.

So that’s why I found it CRAZY that I’ve never had a persimmon before. Persimmon. Don’t you just want to say it all day long? It’s like the prettiest word. So recently I picked one up at the grocery store, and gave it a try. It was absolutely delicious! It looks like a tomato, but it’s hard like an apple. It’s inside is fleshy and delicious and sweet.

This Crock Pot Persimmon Cranberry Sauce has about five minutes of prep, cooks on it's own, and comes out absolutely delicious!

 

And as it turns out, it pairs perfectly with cranberries!

After having one, I was bound and determined to cook with one. So the other day when I decided that my blog just had to have a cranberry sauce recipe up on it, I thought . . . . persimmons!!

This receipe turned out delicious. The cranberry, the persimmon, the cinnamon, and the brown sugar all pairs perfectly together and when you throw it in the crock pot, it makes your whole house smell like Christmas! (Which please don’t use as a reason to not make it for  . . . . Thanksgiving.)

The fact that this is made in the crock pot just makes it all the better. I love cooking, and I love cooking for guests at the holidays, but at a certain point, you need to make things a little easier. And your crock pot and this recipe is the way to do it!

This Crock Pot Persimmon Cranberry Sauce has about five minutes of prep, cooks on it's own, and comes out absolutely delicious!

 

A couple things on this recipe:

  • All crock pots are a little different. My crock pot tends to cook at a slightly higher temperature, so I have to shorten the cook time for most recipes, and sometimes add liquid. This recipe cooked up perfectly in my crock pot.
  • If you know your crockpot takes longer to get things done, you might want to add an hour or more to this recipe.
  • If your crock pot tends to dry things out, you may want to add a cup of water to the recipe.
  • This cranberry sauce is sweet. If you like yours more tart, you might want to cut the sugar by 1/4 cup.
  • Persimmons vary in size, mine were fairly small (you can see some extras pictured), and mine were also slightly under ripe.
  • If you can’t find persimmons, or don’t love them, just use three small apples peeled instead!
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Crock Pot Persimmon Cranberry Sauce

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Ingredients

  • 12 ounces fresh cranberries washed
  • 3 small persimmons cut into wedges
  • 3/4 cup brown sugar packed
  • 1 tsp cinnamon
  • the juice from two oranges

Instructions

  • Spray your crock pot with cooking spray.
  • Combine all the ingredients in a crock pot and cook on high for three hours.
Author: Lisa Longley

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Crock Pot Persimmon Cranberry Sauce

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Amy | Club Narwhal says

    I just saw some persimmons in the store the other day! They are so beautiful. I love the idea of mixing them with cranberries–I bet those flavors together are a total winning situation :)

  2. Thalia @ butter and brioche says

    Never made my own cranberry sauce before.. this is definitely something I need to try. Love your crock pot version and the addition of persmimon’s is seriously delicious!

    • Lisa Longley says

      Thanks Thalia! I hadn’t made my own until a few years ago, and it’s SO easy!

  3. Setaglm says

    Oh I love this persimmon idea! I have a policy of trying to grow any produce that is expensive in the stores. I have a fuyu (the variety pictured in your recipe) persimmon tree, honey crisp apple tree, plucots, and baby kiwi vines! I’m note joking, right? And I live in the city on a “standard” size lot. So you can imagine! I’d go for laying hens if we did not have zillions of raccoon packs around!
    I’m going to give your recipe a shot! Also, I have a local Vietnamese market that sells persimmons for 79 cent a pound! That’s less than 25 cents a persimmon! Score!!

    • Lisa Longley says

      Yay!! If you give it a try let me know what you think! People are scared of persimmons, but they are so delicious!

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