nutritional information

Per 2-Tbs. serving:

  • Calories: 38
  • Protein: <1 g
  • Total Fat: <1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: <1 mg
  • Fiber: 1 g
  • Sugar: 8 g
Vegan Gluten-Free

Persimmon-Cranberry Sweet Relish

Makes 3 1/2 cups

Persimmons sweeten this uncooked relish, which is a tangy alternative to cranberry sauce at a holiday feast. Leftovers also make a tasty topping for frozen or vanilla yogurt. The relish will keep for up to one week in an airtight container in the refrigerator.
  • 12 oz. fresh cranberries
  • 2 ripe Fuyu persimmons, peeled and finely diced
  • 6 Medjool dates, pitted and finely chopped
  • 5 Tbs. pure maple syrup

Process cranberries in food processor until well chopped, but still firm. Transfer to bowl. Stir in persimmons, dates, and maple syrup. Chill 4 hours, or overnight, to blend flavors.

November 2012 p.65

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