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Cranberry Jalapeño Persimmon Chutney

Just like Grandma never made…I’ve made this many times and it’s always more popular than the stuff from the can.

Who says cranberry sauce has to come from a can?

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

Cooking Directions

  1. Wash the cranberries, fruit, and peppers.
  2. 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.*
  3. Remove the core and seeds from the jalapenos and mince finely. Grind the cardamom seeds in a nut grinder or mortar and pestle.
  4. Zest the orange into the pot, then cut in half and juice it. Add all the remaining ingredients.
  5. 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.

Stephanie Weaver

Stephanie Weaver is a writer and wellness advocate who lives in San Diego. Her specialty is remaking recipes with healthy ingredients: low-sodium, gluten-free and migraine-friendly. She has a Master's in public health in nutrition education from the University of Illinois. Visit her blog Recipe Renovator.

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