Dips and Spreads/Sauces

Smoky Persimmon Cranberry Compote

Smoky Persimmon Cranberry Compote

You know how some recipes start out by accident?

Well, I was in the middle of making cranberry sauce when my  S.O. called and was lost coming home from a conference in a nearby state.  I ran to the computer to get directions, came back to my sauce, and accidentally put in cumin instead of  cardamom.  Not good, since the sauce was for a cake!

 I did my best to scoop out the cumin and then I posted on Facebook what had just happened.  Everyone reminded me that that might not be such a bad thing!  I could just develop it into a sauce with a different flavor profile and serve it in a savory fashion.   The smoky cumin pairs so nicely with the tangy cranberries, and I added some persimmon to sweeten things up a bit.  So far, I’ve tried it on cream cheese, chicken and fish, and found it to work every time.

What d’ya know–I guess some accidents can become a blessing!

Smoky Persimmon Cranberry Compote
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: American
Serves: 1¼ cups
  • 1½ cups fresh cranberries
  • 1-2 teaspoons finely minced jalapeño pepper
  • ⅓ cup water
  • 3 tablespoons honey
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon cardamom
  • pinch ground cloves
  • 1 diced Fuyu persimmon (about ½ cup)
  1. In a medium saucepan, combine cranberries, jalapeño, water, honey, cumin, cinnamon, cardamom and cloves and bring to a boil. Stirring occasionally, cook for about 8 minutes. Stir in persimmon and cook until mixture starts to thicken, 5-7 minutes. Remove from heat and set aside to cool. Mixture will thicken more as it cools. Serve over cream cheese with crackers, any meat or fish.

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