Prep time: 15 mins
Total time: 15 mins
Serves: 6 (makes 3.25 cups)
- 1½ cups fresh (or frozen and thawed) whole cranberries
- 2 ripe Fuyu persimmons, chopped
- 2 medium tangerines (or large 1 orange), peeled, seeded and chopped
- 1 apple, peeled or unpeeled, cored and chopped. Crunchy types, such as Pink Lady or Granny Smith would work well
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
Place the cranberries, persimmons, tangerine or orange, apple, cinnamon, and nutmeg into the food processor, and pulse 10 to 15 times, or until the relish looks like chunky salsa. If there is too much liquid, just drain it off.
Transfer the relish to a bowl and give it another stir to make sure the cinnamon and nutmeg have been thoroughly mixed in. Serve immediately or chill for later.
Extras: Feel free to add in other ingredients that are popular in cranberry relishes, such as raisins, chopped pear, orange or lemon zest, a handful of pomegranate seeds or raspberries, and/or chopped walnuts or pecans.
Persimmon types: Use Fuyu persimmons in this recipe. Hachiya persimmons, when they are completely ripe and sweet, are a little too soft and gooey.
Ideas for leftover relish: Stir it into a green salad; add it to the top of oatmeal or other morning porridge; blend it into green smoothies; or blend it until smooth to make a sweet and tangy salad dressing.