Apple Persimmon Sauce

December 2, 2024

45

easy

4

  • Combine Ingredients:
    • In a medium pot, combine all the ingredients (apples, persimmons, sugar, spices, and any other ingredients you’re using). Stir to combine.
  • Bring to a Boil:
    • Heat the mixture over medium-high heat and bring to a boil.
  • Simmer:
    • Once boiling, cover the pot and reduce the heat to medium-low. Let it simmer for 25-30 minutes, stirring occasionally.
  • Mash to Desired Consistency:
    • After the fruits have softened, use a potato masher to mash the mixture until it reaches your desired consistency, whether chunky or smooth.
  • Cool & Store:
    • Let the sauce cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to two weeks.
  • Freezing Option:
    • For longer storage, this sauce can be frozen in an airtight container for up to a year.
Reviews

Ingredients:

Adjust Servings
2 persimmons cubed, peeled
6 apples cubed, peeled, (I used granny smith)
1Tsp ground cinnamon
0.25Tsp nutmeg freshly ground
1cup water
0.33333334cup brown sugar dark
1Tsp lemon juice fresh

Directions

1.
Combine Ingredients
In a medium pot, combine all the ingredients (apples, persimmons, sugar, spices, and any other ingredients you're using). Stir to combine.
Mark as complete
2.
Bring to a Boil
Heat the mixture over medium-high heat and bring to a boil.
Mark as complete
3.
Simmer
Once boiling, cover the pot and reduce the heat to medium-low. Let it simmer for 25-30 minutes, stirring occasionally.
Mark as complete
4.
Mash to Desired Consistency
After the fruits have softened, use a potato masher to mash the mixture until it reaches your desired consistency, whether chunky or smooth.
Mark as complete
5.
Cool & Store
Let the sauce cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to two weeks.
Mark as complete
6.
Freezing Option
For longer storage, this sauce can be frozen in an airtight container for up to a year.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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