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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey. Ingredients:
1 1/2 cups cider vinegar |
1 cup chopped onion |
1 large pippin apple (about 8 ounces), peeled, cored, chopped |
1 cups raisins |
3/4 cup sugar |
1/4 cup fresh lemon juice |
1 large jalapeño chili with seeds, minced |
1 tablespoon minced peeled fresh ginger |
1 tablespoon grated lemon peel |
1 teaspoon ground coriander |
1/8 teaspoon ground cloves |
2 1/2 cups chopped peeled fuyu persimmons (about 4 medium) |
Directions:
1. Combine all ingredients except persimmons in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens but some juices remain, stirring frequently, about 25 minutes. Add persimmons and simmer until persimmons are tender, about 5 minutes longer. Remove from heat and cool completely. (Can be prepared 3 days ahead. Cover and refrigerate.
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