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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large saucepan over medium-high heat. Add onion and garlic; sauté for 2 to 3 minutes or until onion begins to soften. Add cranberries, pomegranate juice (or cranberry juice), sugar and ginger. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened.
Remove from heat. Stir in persimmon (or apple). Serve warm or at room temperature, or cover and refrigerate for up to 48 hours. If desired, top sauce with a rosemary sprig.