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.
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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.
Ingredients
- 12 oz. fresh cranberries
- 2 ripe Fuyu persimmons, peeled and finely diced
- 6 Medjool dates, pitted and finely chopped
- 5 Tbs. pure maple syrup
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 1 g
- Protein Content 0.5 g
- Saturated Fat Content 0 g
- Sodium Content 0.5 mg
- Sugar Content 8 g