Persimmon-Cranberry Sweet Relish


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.

  • 3Servings


  • 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.

Nutrition Information

  • Calories: 38
  • Carbohydrate Content: 10 g
  • Fat Content: 0.5 g
  • Fiber Content: 1 g
  • Protein Content: 0.5 g
  • Sodium Content: 0.5 mg
  • Sugar Content: 8 g