GlynWilly Cranberry Persimmon Relish
Just in time for Thanksgiving 2021, this was inspired by a recipe in the October 2005 issue of Epicurios.
1 12oz bag cranberries
1/2 cup coarsely chopped walnuts
1/4 cup roasted pistachios
2 large persimmons in 1/4″ dice
1 star anise
1 tsp dried orange peel
1/2 cup sugar
1/4 cup dry red wine
1/4 cup water
Dice the persimmons. Set aside along with nuts. In a medium or large saucepan combine the remaining ingredients. Bring to a boil, stirring occasionally. Simmer 5 minutes. Remove Anise pod. Stir in diced persimmon and bring back to a bubble. Remove from heat. Cool slightly. Stir in nuts. Cover and refrigerate. Serve cool or at room temperature. Keeps 4-5 days refrigerated.