Place water, orange juice and sugar into a medium size pot, bring to a boil. Add the cranberries and persimmons to the pot.
Cook until the cranberries pop, the persimmon is broken down and the sauce has thickened to your desired consistency, around 10-15 minutes.
To finish it off, mix in the orange zest, ginger, pumpkin pie spice and a pinch of salt.
Transfer your homemade cranberry sauce to a serving bowl. Serve warm or cold.
Cranberry sauce can be made up to three days ahead of time. When you’re ready to serve, either serve cold or reheat for a few minutes in the microwave. If you prefer to reheat on the stovetop, add a tablespoon or two of water to ensure that the cranberry sauce doesn’t dry out.