Servings: Makes 2 cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Ready In: 30 minutes
12 ounces fresh or frozen cranberries
¾ cup fresh orange juice (substitute: apple juice or pear juice)
1/3 cup coconut sugar (substitute: brown sugar)
2 fresh persimmons (substitute: pears), cut into ½ cubes
6 Medjool dates, pitted and chopped
1½ tsp ground cardamom
1½ tsp cinnamon
1. Place the cranberries in a large pot over medium-high heat. Add orange juice and coconut sugar, stir, then add persimmons and fresh Medjool dates without the pits. Stir continuously until it comes to a boil. Once it has begun to boil, turn down the heat to a high simmer and continue to stir.
2. Add cardamom, cinnamon, fresh ginger root (optional), and candy ginger (optional).
3. Keep stirring while lowering the heat until the persimmons are completely broken down. You can add water if you feel it is too thick.
4. Pour into your serving dish and you're ready to serve.