Raw Cranberry-Persimmon Relish
By Cathy Fisher
The fresh cranberry and persimmon season is short, but even if you make this only a few times for fall and winter meals and holiday feasts, it will be worth it. The sweetness of the persimmons, apple, and tangerine balances the tartness of the raw cranberries like a charm.
Serves: 6 (Makes about 3 1/4 cups)
Prep Time: 15 min
Cook Time: 0 min
Ingredients
1 1/2 Cups
Fresh whole cranberries
2 Medium
Ripe Fuyu persimmons, chopped
2
Tangerines (or 1 orange), peeled, seeded, and chopped
1 Medium
Apple, peeled or unpeeled, cored and chopped
1/2 Tsp
Cinnamon
1/2 Tsp
Ground nutmeg
Directions
1
Place the cranberries, persimmons, tangerine or orange, apple, cinnamon, and nutmeg into a food processor, and pulse 10 to 15 times, or until the relish looks like chunky salsa.
2
Transfer the relish to a medium bowl and give it another stir to make sure the cinnamon and nutmeg have been thoroughly mixed in. Serve immediately or chill for later.
Notes: Feel free to add other ingredients (after blending the relish in step 1), such as raisins, chopped pears, orange or lemon zest, a handful of pomegranate seeds or raspberries, and/or chopped walnuts or pecans.
If you have leftover relish, add it to the top of a green salad or oatmeal, or blend it with a little vinegar until smooth to make a sweet and tangy salad dressing.
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