Extras: Feel free to add in other ingredients that are popular in cranberry relishes, such as raisins, chopped pear, orange or lemon zest, a handful of pomegranate seeds or raspberries, and/or chopped walnuts or pecans.

Persimmon types: I prefer Fuyu persimmons in this recipe and tend to steer clear of the Hachiya persimmons since when they are completely ripe and sweet they are a little too soft and gooey (see photo of both types below).

Ideas for leftover relish: Stir it into a green salad; add it to the top of oatmeal or other morning porridge; blend it into green smoothies; or blend it until smooth to make a sweet and tangy salad dressing.