Photo: Stephanie Weaver
The renovation: This recipe originally appeared in the San Diego Union-Tribune newspaper’s Smart Living section. I replaced the sugar with agave syrup and changed some of the fruits, reducing the onion by half.
Cranberry Jalapeño Persimmon Chutney
- 12 ounces cranberries
- 1 Asian pear (or regular pear)
- 2-3 persimmons (or one large apple)
- 2 jalapeños
- 1/2 red onion
- 1 orange
- 1/2 cup agave syrup (or maple syrup or honey)
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon cardamom seeds or ground cardamom
- Wash the cranberries, fruit, and peppers.
- Finely chop the onion and put in a medium-sized saucepan. Add the cranberries. Core the fruit and chop. You can leave it in larger pieces for a chunkier sauce, or chop it finely if you want a smoother sauce.*
- Remove the core and seeds from the jalapenos and mince finely. Grind the cardamom seeds in a nut grinder or mortar and pestle.
- Zest the orange into the pot, then cut in half and juice it. Add all the remaining ingredients.
- Bring to a boil, then simmer for 30 minutes.
* If you have a juicer, you can run all the fruit through it with the blank in. Put half the cranberries through the juicer; leave half of them whole.