Allowing this chutney to ferment gives it a more complex flavour that would be perfect to accompany any holiday meal.
Serve cranberry persimmon chutney with turkey, chicken, roast salmon, or roasted vegetables such as squash, carrots, or Brussels sprouts. It would even be delicious used as a spread in a sandwich using leftovers from a holiday dinner.
Per serving:
Wash 4 cup (1 L) clip-top glass jar and its sealing ring in hot soapy water. Place cleaned jar and sealing ring in large stock pot, cover with at least 1 1/2 in (4 cm) of water, and set over medium heat. Bring water to a simmer and allow jar and ring to sit in simmering water for at least 10 minutes.
Meanwhile, place persimmons, cranberries, and orange in food processor, and pulse until no piece of fruit is bigger than 1/4 in (0.6 cm) in size. Transfer fruit to large bowl and stir in ginger, cinnamon, star anise, apple cider vinegar, and salt. Let sit for 10 minutes before massaging and squeezing fruit with clean hands for about 5 minutes. Fruit will release a lot of juice, and mixture should be very wet.
With tongs, carefully remove warm jar and sealing ring from water before placing on wire cooling rack or clean kitchen towel. Place sealing ring around jar lid.
Transfer chutney to jar and pack down firmly so that fruit becomes covered in its own juices by about 1 in (2.5 cm). If needed, place orange half into jar to help keep relish submerged while fermenting. Secure lid and leave to ferment, out of direct sunlight, for 2 to 4 days.
Take note that every day you should open the lid and u201cburpu201d your fermentation to release any built-up gas in the jar. Also check daily to ensure chutney remains under its brine. If not, push it back down. It will be ready when you notice many bubbles rushing to the top of the liquid and it smells slightly pickled. Discard orange half, if using, and transfer chutney to refrigerator. Chutney will keep refrigerated for up to 3 weeks.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.