Combine persimmon pulp and water in a saucepan over low heat and stir until well-combined and loose. You may need to add a little more or less water depending on the thickness of your pulp, but the goal is to get it thin enough to easily go through a sieve or strainer.
Strain the sauce to get rid of any seeds or bits of skin but save the seeds to make persimmon tea/coffee (recipe to come, but here is a youtube video of how we make it). Return to the pan and heat to a low simmer.
Add the remaining ingredients and stir to combine. Cook over medium until the sauce thickens, about 5 minutes, but the thickness is up to you! Pour into a jar or bottle and keep in the refrigerator, where it will last several weeks.