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!
- 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)
- 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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Love the photo, the color red is beautiful and that dish is looking pretty tasty. Nice post and photo andi
Thanks Andi, it is pretty tasty!
I love an accidental blessing… looks like a great recipe came out of it… thanks for sharing it on foodie friday.
I totally agree about accidental blessings–thanks Diane!
Hi, I found your blog through Grow Your Blog on Call Me PMc. I am your newest follower via RSS (Google Reader). A follow back to Carole’s Chatter would be fantastic. Hope you are having a good week.
Thanks Carole, following you on Pinterest as well!
Interesting flavor combo Sherry. Thanks for sharing another fun recipe at Foodie Friends Friday!
Thank you Cindy!
Thanks for sharing at Show Me Your Plaid Monday’s!
Thanks for hosting Chandra!
Wow, what a great combination! It looks so yummy!! Thank you so much for sharing at A Bouquet of Talent. I am always so inspired by your awesome dishes!! Have a wonderful week.
Hugs
Kathy
Thank you for hosting every week Kathy!
What a lovely accidental recipe!! Thanks for sharing at Foodtastic Friday!
Thanks Becky, and thanks for hosting!
oh my ia this sweet or a bit sour? Just wondering
come see what I shared at http://shopannies.blogspot.com
Hi Angie, it’s a bit tangy, with a touch of sweetness from the persimmon. Thanks for stopping by!
Sherry,
This so DELICIOUS. Don’t forget to come to my link party going on now at memoriesbythemile.com
Hugs,
Wanda Ann @ Memories by the Mile
Thanks Wanda Ann, will do!
Thanks for sharing your new found recipe at my Twirl & Take a Bow party! Sometimes accidents work out! Have a great week.
Leslie
Thank you for hosting Leslie!
Persimmon can be very hard to find – any suggestions for a possible substitute
Hi pburt, I think apples, pears or peaches would be really good too!
Thanks so much – my mom and I are planning on using this recipe for our family’s annual St. Cholesterol Dinner.
Cool, thanks pburt!
WOW! Sounds really good!
Thanks Diana, and thanks for hosting!
I am so intrigued by your combination of flavors. It is fun when serendipity makes her appearance in the kitchen! Looks like you’ve come up with something good. Lynaea @ EverydayBloom.com
Thank you Lynaea, I just LOVE when that happens in the kitchen!
Hi Sherry,
Your recipe is awesome and thank you so much for sharing it with Full Plate Thursday.
Have a great weekend and come back soon!
Miz Helen
Thank you for hosting every week, Miz Helen!
Sherry, you inspire me week after week! I just printed this recipe, because it sounds so so good and your presentation is simply mouthwatering! Thank you so much for sharing this at Wednesday Extravaganza – see you there this week again with more deliciousness 🙂
You are so kind, Jutta. Thanks so much for hosting your fabulous party every week–it is much appreciated!
I have never used a persimmon. Never knew what to do with it. Love this idea. Thanks for sharing on Thursdays Treasures.
They have a very unique flavor and are well worth trying, Christie. Just make sure they are ripe or the taste is a little astringent. Thanks for hosting!
This looks yummy, Sherry!! Thanks for linking up to Tasty Thursdays. The next party is live!! http://mandatorymooch.blogspot.com/2013/02/tasty-thursdays-27.html
Thanks, Nichi
Thank you for hosting each week, Nichi!