After pressing our American persimmons through a sieve to get seed-free pulp for our persimmon pudding recipe, we were left with a seedy, sticky mess that we definitely knew we could get more usable material out of. This recipe was an easy way to deal with the goop as we could just add liquid and then strain everything out, with an added bonus that it turned out delicious! It’s also nice that because persimmons are so naturally sweet, we didn’t need to use any added sugar, making it a completely homegrown/gathered concoction. We used this sauce as a glaze for some venison ribs and it was one of our favorite meals of our living off the land challenge so far. It would also be delicious on greens, mac n’ cheese, tacos, or really anything that needs a hit of sweet tanginess and spice.