The NEW Cranberry Sauce

1 cup chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp. olive oil or cooking oil
1 12-oz. bag fresh or frozen cranberries
1 cup pomegranate juice or cranberry juice
3/4 cup sugar
1/2 tsp. ground ginger
1 medium fuyu persimmon OR apple, cored and cut into 1/4-inch cubes
Rosemary sprig (optional)

In large saucepan cook onion and garlic in hot oil over medium-high heat for 2 to 3 minutes or until onions begin to soften. Add cranberries, pomegranate juice, sugar, and ginger. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 16 to 17 minutes, or until mixture is just thickened. Remove from heat. Stir in persimmon. Serve warm, at room temperature, or cover and chill up to 48 hours. Top sauce with a rosemary sprig. Makes 12 (1/4-cup) servings.

VLE-B