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  Cranberry Persimmon Compote



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4 medium persimmons
2 bags cranberries, fresh or frozen
2 regular lemons OR one Meyer lemon, juiced and zested
1 1/2 cups demerrera or raw sugar

Use a small sharp knife to remove the green leaves from the persimmons.
Cut persimmons into eighths and place in bowl of food processor.
Add cranberries, lemon juice and zest, and sugar.
Pulse until persimmon pieces are about half the size of cranberry pieces
(depending on the size of the food processor bowl, this may have to be done in batches).
Pour processed mixture into a large heavy saucepan,
making sure to scrape the sides well to get all the sugar.
Over medium heat, bring mixture to a simmer and cook until sugar is melted and
almost all the cranberries have burst. Stir well and remove from heat.
Cool before placing in airtight containers.
Must be refrigerated.
Will stay fresh for a week or two, so it may be made in advance!


 Side dish for holiday dinners

 Condiment with a cheese platter or on sandwiches

 Topping for ice cream, cheesecake or pound cake

Copyright © 2014 Stefanie Samara Hamblen