I tried Fuyu persimmons one fall, and found them sweet but very bland. This needs a tart fruit to pick it up, I thought to myself, and realized that I had just bought six pounds of cranberries for the holidays. And this was the result.
It's a canning recipe, and makes a wonderful holiday gift when put into half-pints or 12-ounce jelly jars. It takes only a boiling-water bath, so given canning jars, lids, and a biiiig pot, anyone can preserve it. Or you could make it fresh, or to freeze... Just don't eat it all yourself. :)
1 quart firm persimmons (4 average), peeled, in half-inch cubes
1 cup cranberries
1 cup orange juice
1 tsp. orange zest
1/4 cup sugar
1 Tbsp lemon juice
Combine and cook in medium saucepan until persimmons are soft, about an hour (by which time the cranberries will be a pleasant memory). Pack hot into heated jars, allow 1/2" headspace, wipe rims and affix lids, and process for 15 min. in a boiling water bath.
It makes aaaaaalmost three half-pints, so it's a tiny recipe, but easy to multiply. It would be a perfect amount to serve at dinner with a roast, with a little left over to put on toast the next morning.