Persimmon cranberry sauce/jelly
Recipe type: Persimmon cranberry sauce
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Fruit and date sweetened cranberry sauce is so flavorful that you will never buy canned again.
Ingredients
  • 1 cup of organic fresh cranberries
  • 1 persimmon, cut into approx. 8 pieces
  • 2 dates
  • Juice of half a lime
  • 1 heaping teaspoon of gelatin
  • Optional: 2 tablespoons of tart cherry juice (you can use pure cranberry juice instead)
Instructions
  1. Boil the cranberries in water for 10 minutes. They are going to make popping noises like popcorn. This is normal, don't be alarmed and don't get to close to the pot as hot water may splash as they pop.
  2. Also soak the dates in a separate bowl of hot water for 10 minutes to soften them(be careful not to burn yourself, best to scoop the hot water out with a ladel or boil some extra water in a kettle)
  3. Drain the cranberries and put them in a food processor or powerful blend with the diced persimmon, dates, lime juice and cherry juice, if using.
  4. Process the mixture till you get a smooth puree. Add a teaspoon of gelatin and process for another minute until thoroughly mixed in.
  5. Transfer the mixture to a covered dish and leave in the fridge for a few hours for the jelly to set.
  6. *If you would like a firmer jelly, double the amount of gelatin to 2 tablespoons
  7. **If you don't have or can't find persimmons you can substitute a diced, cored apple.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/11/18/persimmon-cranberry-sauce/