3 persimmons (about 1 cup), outer skin removed, and diced small
1/3 c golden raisins
1T flavored balsamic vinegar or apple cider vinegar
1/2 tsp. ground chipotle chile powder
1/2 tsp. ground cardamom
1/2 tsp. ground ginger
1/4 tsp. salt
4 kumquats, seeds removed and minced fine
1/2 c orange juice
1/2 c turbinado or brown sugar
1/4 c mint leaves, rough chopped for garnish
1/4 c chopped toasted nuts for garnish (pecans, pumpkin seeds, pine nuts, pistachios)
Instructions
Heat coconut oil in a medium saucepan over medium heat. Add coriander seeds, and cook until
fragrant, about 1 minute. Add cranberries, persimmons, kumquats, raisins, sugar and vinegar.
Reduce heat to medium and cook, uncovered, until cranberries and persimmons have softened
and dried fruits have begun to plump, about 5 min.
Add orange juice, ground chipotle chile powder, ground ginger, ground cardamom and salt.
Cook, covered, about 10 min., until liquid has been absorbed and sauce is syrupy in consistency.
Continue to cook 5 minuts, uncovered, at low simmer to thicken. Turn off heat and allow to sit 5
min. so flavors can meld.
To serve, garnish with fresh mint and chopped seeds/nuts.
Serving
Suggestions
Excellent with rosted turkey or pork. Also great served over cheese on a cheese platter.
Originally Submitted
11/13/2013
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