Sunday, December 4, 2011

Meatless Monday Recipe-Cranberry Persimmon Relish

Cranberry Persimmon Relish
Vegan; Makes 2 servings

Cranberries and fuyu persimmons make a colorful autumn relish in which the sweetness of the persimmons is a perfect foil for the tart cranberries. Fuyu persimmons, which are eaten while still crisp, are sold in many supermarkets and natural food stores. This is a perfect match for a tofurkey dinner, or even for the turkey eaters..... Hope everyone has a beautiful holiday season!


2 fuyu persimmons
1 cup fresh or frozen cranberries
2 tablespoons orange juice concentrate
1 tablespoon agave or other sweetener
1/2 tablespoon ground ginger

Remove stems, then coarsely chop persimmons in a food processor. Add cranberries, orange juice concentrate, agave or other sweetener, and ginger.
Process, using quick pulses, until coarsely and uniformly chopped.
Let stand 20 minutes before serving.

Nutrition Information | Per serving (1/2 recipe):
calories: 48; fat: 0.1 g; saturated fat: 0 g; calories from fat: 2.1%; cholesterol: 0 mg; protein: 0.4 g; carbohydrates: 12.6 g; sugar: 9 g; fiber: 2.1 g; sodium: 1 mg; calcium: 6 mg; iron: 0.1 mg; vitamin C: 10.9 mg; beta-carotene: 113 mcg; vitamin E: 0.5 mg


Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.

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