Fuyu Persimmon Relish – a delicious recipe with olive oil, onion, sherry, sherry wine vinegar, persimmons, currants. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In heavy medium skillet over moderate heat, heat oil until hot but not smoking. Add onion and saute 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.
32
kcal
Calories
2
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 tablespoon olive oil, 1 onion, finely chopped, 1 tablespoon mustard seed, 1/2 cup sherry, and more.
Yes, Fuyu Persimmon Relish falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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