Raw Cranberry Relish With Fuyu Persimmon

Ingredients

• 12 oz. fresh cranberries
• 1 large navel orange
• 2–3 Fuyu persimmons (8 oz.)
• Pinch sea salt
• ⅓ cup sugar, plus more to taste
• 2–3 tsp. fresh lemon juice

Steps

1. Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
2. Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
3. Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.