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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A tangy relish that's a nice variation on the more traditional cranberry sauce. Ingredients:
1 1/2 cups cider vinegar |
1 cup chopped onion |
1 large granny smith apple - peeled, cored and chopped |
1 cup golden raisins |
3/4 cup white sugar |
1/4 cup lemon juice |
1 green chile peppers, seeded and minced |
1 tablespoon minced fresh ginger root |
1 tablespoon lemon zest |
1 teaspoon ground coriander seed |
1/8 teaspoon ground cloves |
4 fuyu persimmons, peeled and chopped |
Directions:
1. In a large saucepan combine the apple cider vinegar, chopped onion, chopped apple, golden raisins, sugar, lemon juice, chili, ginger, lemon peel, coriander and cloves. Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes. Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes.
2. Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.
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