Best Raw Cranberry Relish With Fuyu Persimmon Recipes
SPICY PERSIMMON CHUTNEY
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
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
Categories Condiment/Spread Sauce Fruit Christmas Thanksgiving Quick & Easy Cranberry Fall Persimmon Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
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.
CRANBERRY PERSIMMON BREAD
This bread is the epitome of fall with both persimmons and cranberries, and is wonderful with coffee, hot tea, hot cider, or even a hot buttered rum. A moist bread that can be frozen, but chances are it will disappear before it even cools down!
Provided by Chez Christine
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
- Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.
Nutrition Facts : Calories 229.5 calories, Carbohydrate 35.8 g, Cholesterol 37.2 mg, Fat 8.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 261 mg, Sugar 14.6 g
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