Raw Cranberry Relish With Fuyu Persimmon Recipes

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SPICY PERSIMMON CHUTNEY



Spicy Persimmon Chutney image

A tangy relish that's a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Yield 32

Number Of Ingredients 12

1 ½ cups cider vinegar
1 cup chopped onion
1 large Granny Smith apple - peeled, cored and chopped
1 cup golden raisins
¾ cup white sugar
¼ cup lemon juice
1 green chile peppers, seeded and minced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
⅛ teaspoon ground cloves
4 Fuyu persimmons, peeled and chopped

Steps:

  • In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
  • Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 11.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 8.4 g

PERSIMMON CRANBERRY SAUCE



Persimmon Cranberry Sauce image

Categories     Condiment/Spread     Sauce     Fruit     Christmas     Thanksgiving     Quick & Easy     Cranberry     Fall     Persimmon     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

3/4 lb fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice

Steps:

  • Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
  • Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

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