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.

This entry was posted by Glyn Ruppe-Melnyk.

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