Recipes

Fuyu Persimmon Relish

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Fuyu Persimmon Relish

Fuyu Persimmon Relish

amanda

Equipment

  • Hand Mixer - A versatile tool for blending ingredients

  • Cutting Board - Stable surface for fruit preparation

  • Chef's Knife - Cutting tool for various ingredients

  • Measuring Cups & Spoons - Accurate measurement instruments

  • Food Processor with Dough Blade - Finely chopping tools for add-ins

  • Peeler - Skin removal utensil (less essential for Fuyu persimmons)

  • Mixing Bowls - Various sizes for mixing and marinating

  • Spatula - Stirring tool without scratching surfaces

  • Juicer - Optional device for fresh juice extraction

  • Mason Jars or Glass Containers with Lids - Storage containers post-preparation

Ingredients

  • 1/2 tablespoon olive oil

  • 1 onion, finely chopped

  • 1 tablespoon mustard seed

  • 1/2 cup sherry

  • 1/4 cup sherry wine vinegar

  • 4 firm-ripe Fuyu persimmons, finely diced and seeded if necessary (about 3 cups total)

  • 1/4 cup dried currants

  • 1 1/2 teaspoons sea salt

  • 1/2 teaspoon freshly ground black pepper

Instructions

1

Instruction 1

In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and sauté until soft, about 5 minutes. Add mustard seed and sherry, then bring to boil and reduce until no liquid remains, 1 to 2 minutes. Add sherry vinegar, persimmons, and 1 cup water, then bring to boil and reduce by 3/4, about 8 minutes. Add currants and continue cooking until almost no liquid remains and currants are plumped, about 3 minutes. Remove from heat and stir in salt and pepper. Transfer 1/2 relish to food processor and pulse until smooth, about 30 seconds. Return processed relish to skillet and stir to combine. Transfer to airtight container and refrigerate at least 24 hours and up to 3 days.
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