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.
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.
This recipe is part of the Toast the Host collection.
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