Cranberries and fuyu persimmons make a colorful winter relish in which the sweetness of the persimmons is a perfect foil for the tart cranberries. Fuyu persimmons, which are eaten while still crisp, are sold in many supermarkets and natural food stores.

Makes about 2 cups

Ingredients

2 fuyu persimmons 
1 cup fresh or frozen cranberries 
2 tablespoons orange juice concentrate 
1 tablespoon sweetener, such as maple syrup
1/2 tablespoon ground ginger

Directions

Remove stems, then coarsely chop persimmons in a food processor. Add cranberries, orange juice concentrate, sweetener, and ginger. Process, using quick pulses, until coarsely and uniformly chopped. Let stand 20 minutes before serving.

Per 1/4-cup serving: 48 calories; 0.1 g fat; 0 g saturated fat; 2.1% calories from fat; 0 mg cholesterol; 0.4 g protein; 12.6 g carbohydrates; 9 g sugar; 2.1 g fiber; 1 mg sodium; 6 mg calcium; 0.1 mg iron; 10.9 mg vitamin C; 113 mcg beta-carotene; 0.5 mg vitamin E

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.