The fresh cranberry and persimmon season is short, but even if you make this only a few times for fall and winter meals and holiday feasts, it will be worth it. The sweetness of the persimmon, apple, and tangerine balances the tartness of the raw cranberries like a charm.Print
Above: I was surprised at how much I loved this relish. I thought it would be too tart in a raw form, but the sweet-tart balance is great. This raw version is also very colorful and eye-catching. This is a healthy alternative to canned cranberry jelly or traditional relishes, which are typically loaded with high-fructose corn syrup or white sugar.
Above: A Fuyu persimmon on the left and a Hachiya on the right. A ripe Fuyu will leave a little indent when pressed on, like a ripe pear.