Persimmon Cranberry Sauce

3-4 cups fresh organic cranberries
4-5 persimmons, chopped
3-4 apples, peeled and chopped
Rind of 1 orange
Rind of 1 lemon
Fresh juice of 4 oranges
3 cloves
1 teaspoon ground ginger
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon vanilla bean powder, optional
1 cup honey or maple
1 cup water

Place everything on pot and simmer for 1 hour

Cool, Serve and Freeze leftovers

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