Sugar-free persimmon cranberry relish
A delicious, chunky sugar-free cranberry relish featuring persimmons, fresh citrus (preferably kumquats), maple syrup, red wine, and spices. The perfect holiday dish!
Servings 8
Ingredients
- 4 cups fresh organic cranberries
- 1/2 cup red wine
- 3 Japanese persimmons, diced into 1/4" pieces (measured 4 cups after cutting)
- 1 cup kumquats, quartered and de-seeded
- 1/3 cup maple syrup *you can add more to taste at the end if the recipe isn't sweet enough for you (we tend to like things less sweet than most people)
- 10 allspice berries
- 5 cloves
- 2 tbsp water (to prevent scalding when you start cooking)
- 1/4 tsp salt
- 2 tbsp freshly grated ginger
Instructions
- Add all ingredients (except maple syrup) to sauce pan over medium low heat. Stir every few minutes to ensure even heating. Water will start to come out of the fruit as it cooks, creating a sauce. Add maple syrup and continue cooking until all ingredients are soft and cranberries have popped.
- For a chunky relish, serve as-is. For a smooth relish, remove clove and allspice berries, blend, then serve.