Here's a tangy relish to go with ham, roasted pork or the Thanksgiving turkey.
Recipe information
Yield
Makes about 4 cups
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)
Need to make a substitution?
Preparation
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.