This is one of my favorite recipes of all time, and it’s super easy! Give it a try when persimmons are in season; I love serving this at Thanksgiving. The sweetness of the persimmon, apple, and tangerine balances the tartness of the raw cranberries like a charm. (Serves 6, makes a little over 3 cups)

1½ cups fresh whole cranberries

2 medium, ripe Fuyu persimmons, chopped

2 tangerines (or 1 orange), peeled, seeded, and chopped

1 medium apple, peeled or unpeeled, cored and chopped

½ teaspoon cinnamon

½ teaspoon ground nutmeg

1. Place the cranberries, persimmons, tangerine or orange, apple, cinnamon, and nutmeg into a food processor, and pulse 10 to 15 times, or until the relish looks like chunky salsa.

2. Transfer the relish to a medium bowl and give it another stir to make sure the cinnamon and nutmeg have been thoroughly mixed in. Serve immediately or chill for later. (If there is too much liquid in the bottom, just drain it off.)

Chef’s Notes: I prefer Fuyu persimmons in this recipe and tend to steer clear of the Hachiya persimmons, since when they are completely ripe and sweet, they are a little too soft and gooey. Ideas for leftover relish: stir into a green salad; add to the top of oatmeal; blend into green smoothies; or blend until smooth to make a sweet and tangy salad dressing.