Spicy Persimmon Chutney

A tangy relish that’s a nice variation on the more traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

Step: 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.

Step: 2

Remove from the heat and let cool completely. Cover and refrigerate chutney. May be made a day or two ahead.

Per Serving: 45 calories; protein 0.3g; carbohydrates 11.1g; fat 0.1g; sodium 1.6mg.

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