Directions:
- In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.29 Kcal (1739 kJ) | ||
| Calories from fat | 20.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 4% | |
|---|---|---|---|
| Sodium | 1211.37mg | 50% | |
| Potassium | 136.05mg | 3% | |
| Total Carbs | 89.51g | 30% | |
| Sugars | 67.99g | 272% | |
| Dietary Fiber | 8.19g | 33% | |
| Protein | 3.32g | 7% | |
| Vitamin C | 205mg | 342% | |
| Iron | 0.4mg | 2% | |
| Calcium | 65.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.78 Kcal (468 kJ) | ||
| Calories from fat | 5.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 4% | |
|---|---|---|---|
| Sodium | 326.06mg | 50% | |
| Potassium | 36.62mg | 3% | |
| Total Carbs | 24.09g | 30% | |
| Sugars | 18.3g | 272% | |
| Dietary Fiber | 2.2g | 33% | |
| Protein | 0.89g | 7% | |
| Vitamin C | 55.2mg | 342% | |
| Iron | 0.1mg | 2% | |
| Calcium | 17.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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