Best 5 Tangerine Persimmon Sauce Recipes
Are you looking for a unique and flavorful sauce to elevate your next dish? Look no further than this tantalizing Tangerine Persimmon Sauce. This delectable sauce combines the vibrant flavors of sweet tangerines and ripe persimmons, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to impress your guests, this sauce is sure to leave a lasting impression. With its vibrant orange hue and burst of citrusy sweetness, this sauce is the perfect accompaniment to a variety of dishes, from grilled meats and fish to roasted vegetables and salads. Its versatility makes it a kitchen staple that you'll reach for time and time again. Additionally, this recipe provides variations for a spicy version and a savory-sweet version, ensuring that there's a perfect sauce for every palate. Get ready to embark on a culinary journey with this extraordinary Tangerine Persimmon Sauce!
Check out the recipes below so you can choose the best recipe for yourself!
FAST AND EASY TANGERINE SAUCE
Easy sauce for vegetables, chicken, or fish. I originally developed this recipe as a topping for fresh steamed broccoli but found it works well with a variety of foods. I get the tangerine juice from Walmart but other large grocery stores and natural food markets should carry it. For a slightly different flavor try mandarin orange juice.
Provided by Scott Rhoades
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put 1 cup of tangerine juice in sauce pan along with lemon juice, butter, and salt.
- Put pan on low heat.
- You want to heat up the mixture without boiling it.
- The butter should be completely melted and sauce steaming.
- While the main ingredients are heating up, mix the remaining 1/2 cup of tangerine juice with the corn starch and mix until smooth.
- Once the sauce is steaming slowly whisk the corn starch mixture into the pan.
- Keep whisking until sauce thickens.
- Once sauce has thickened, remove from heat and serve over you favorite steamed vegetables (it is excellent over broccoli), fish, or chicken.
Nutrition Facts : Calories 59.5, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 331.8, Carbohydrate 2.1, Sugar 0.1, Protein 0.1
PERSIMMON PUDDING WITH SWEET WHITE SAUCE
My Memaw had a persimmon tree and always had pulp packed away in the freezer for this rich and delicious treat; summer, winter, spring or fall. The original recipe was handed down from her mother and each daughter took the recipe and tweaked it a little to accommodate the individual tastes of their families. One daughter added cinnamon, one daughter added nutmeg. This is the recipe I grew-up with and I believe it is the original. Memaw passed away several years ago, but I can still close my eyes and picture the whole family feasting on her persimmon pudding in the tight cozy kitchen of her small farmhouse.
Provided by Mercy
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F for glass pans, or 350°F for metal pans.
- Grease and flour two 9"x13" pans.
- Cream the sugar and butter together.
- Add the eggs, one at a time, until thoroughly incorporated.
- Add the persimmon pulp and the buttermilk to the mixture.
- Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
- Mix the baking powder with one (1) cup of flour and add to mixture.
- Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
- Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
- Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
- Do NOT overbake!
- Better the pudding be a little on the moist side than dry.
- For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
- Once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.
Nutrition Facts : Calories 453.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 58.4, Sodium 237.8, Carbohydrate 86.2, Fiber 0.6, Sugar 68.7, Protein 5.2
PERSIMMON CRANBERRY SAUCE
Categories Condiment/Spread Sauce Fruit Christmas Thanksgiving Quick & Easy Cranberry Fall Persimmon Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
PERSIMMON SALSA
Spoon this sprightly condiment over grilled fish, alongside roasted ham, or, for an appetizer, atop slices of smoked salmon on buttered pumpernickel.
Categories Condiment/Spread Fruit Ginger Onion No-Cook Cocktail Party Lime Mint Basil Hot Pepper Fall Persimmon Bon Appétit
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Mix persimmons, onion, lime juice, basil, serrano chile, mint, and ginger in small bowl. Season salsa to taste with salt and pepper. (Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.)
SALAD OF FALL GREENS WITH PERSIMMONS AND HAZELNUTS
Categories Salad Fall Persimmon Tangerine Hazelnut Watercress Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 12
Steps:
- Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
- Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.
Tips for Making Tangerine Persimmon Sauce
- Choose ripe, juicy tangerines and persimmons. This will help ensure that the sauce has a sweet, rich flavor.
- Use a food processor or blender to puree the tangerines and persimmons. This will create a smooth, velvety sauce.
- Add sugar, honey, or agave nectar to taste. The amount of sweetener you add will depend on how sweet you want the sauce to be.
- Season the sauce with salt, pepper, and a pinch of cayenne pepper. This will help to balance the sweetness of the fruit and add a bit of depth of flavor.
- Simmer the sauce over low heat for 15-20 minutes, or until it has thickened slightly. This will help to develop the flavors and make the sauce more spoonable.
- Serve the sauce warm or at room temperature. It can be used as a glaze for chicken, fish, or pork, or as a dipping sauce for fruit or crackers.
Conclusion
Tangerine persimmon sauce is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a sweet and tangy glaze for your next grilled salmon dinner or a simple dipping sauce for your favorite fruit, tangerine persimmon sauce is a great option. So next time you have a few ripe tangerines and persimmons on hand, be sure to give this recipe a try!
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