Yield: about 3 cups

2 cups fresh cranberries

3 ripe Fuyu persimmons

1/4 cup organic sugar
1/4 cup water

1/2 cup toasted cashews, coarsely chopped
6 pitted dates, minced
1/3 cup black raisins
2 tablespoon pine nuts, toasted

2 dashes ground cinnamon
Dash ground cloves
1 cinnamon stick

1. Pick through the cranberries and discard any that are spoiled. Wash and dry the cranberries and place them in the food processor. Pulse-chop until they are minced but not pureed. Transfer to a large bowl.
2. Remove and discard the persimmon stems. Cut 1 slice of persimmon, cut the slice in half, and set both halves aside for the garnish. Cut the remaining persimmons into eight wedges. Place them in the food processor and pulse-chop until they are minced. Transfer them to a medium bowl.
3. Remove 1/2 cup each of the minced cranberries and minced persimmons and place them in the food processor. Add the organic sugar and water and process until completely smooth. Pour into the bowl with the minced cranberries.
4. Add the minced persimmons and the cashews, dates, raisins, pine nuts, cinnamon, and cloves, and mix well to distribute the ingredients evenly. Spoon the relish into an attractive serving bowl and garnish with the reserved persimmon slice and cinnamon stick.