Cranberry Persimmon Chutney

Well, Monday is here yet again.  But know why this Monday isn’t really so bad?  Because it’s a short work week and in just a few days we’ll be stuffing our face full of Turkey & stuffing, and maybe even something great to accompany that Turkey, like I don’t know, maybe a Cranberry Persimmon Chutney?

I have to admit, I used to think Chutneys were repulsive.  I wasn’t a very picky eater as a child but I drew the line at Chutney.  I don’t know what it was but I was just ALL SET!  SO, as a person who prides myself on eating pretty much anything, I decided to give it a second chance.  And as it turns out, we’ve rekindled our relationship.

I love going to the market or the grocery store and picking up a random fruit or vegetable that I’ve never tried before and I buy it without any clue how to cook it.  It forces me to try new things and I discover great new ingredients in the kitchen.  This happened last week with these gorgeous little things: The Persimmon Fruit.  I’ve never tasted them before but from what I’ve read, they can be overly bitter if you eat them unripe so make sure you let them ripen nicely.  I let them sit for a few days until they were soft and a nice golden orange color.

I was curious to see what they tasted like so I cut in and found it looked a little like a tomato and was juicy and sweet with a taste similar to a papaya.  I figured they would be perfect to include in my chutney experimentation all while using up that massive container of fresh cranberries I had in the fridge (yet another “I have no idea what I’m going to do with these” purchases).

The chutney ended up having a really nice festive flavor which I’m sure would be delicious served alongside some Turkey, hmmm, are we going to be eating Turkey soon?  It would also be delicious on a sandwich with some freshly carved chicken or turkey and melted brie, mmm, yum!

Hope you all had a great weekend!

Happy Monday! (or should I say Wednesday???) 🙂



Doing nice things for strangers.

I know this is going to sound selfish in a way but it always makes me happy when I’m able to do a nice thing for a stranger.  It makes me think of that Friends episode where they debate whether you can ever truly commit a selfless act of kindness since you will always find joy in committing that “selfless” act.

This weekend Tom & I went into Off Broadway Shoes to see if there was any good shoes there because I had a $20 off coupon.  We couldn’t find anything we wanted so I decided to give the coupon to someone as I was walking out so it could go to some use. The lady that I handed it to was so overjoyed, you would have thought I told her she had won the lottery.

Last week my hairdresser told me about one morning  she pulled up to the Dunkin Donuts drive through and found out that the lady in front of her had paid for her coffee and told her to have a nice day.  In turn she decided to keep it going and pay for the person behind her.  She told me that it literally made her entire day and it probably only cost the lady $2.

This picture above is a bunch of us from boot camp last week packing up Thanksgiving dinner baskets to be anonymously delivered to 100 needy families this weekend.  They did it last year as well and hearing the stories of the families crying in joy when they discovered the baskets were enough to make your heart melt.

I feel like being nice to strangers is such a lost art these days.  Everyone gets so caught up in the little bubble of their life rushing from one place to another and they forget that just a little kindness to strangers can go a long way.  They walk through doors and let it slam on you instead of holding it, they cut you off in traffic, they don’t bother to look up and say hello when you pass them on the street. In this sense I believe in Karma, everything always comes back to you.

So, let’s all take a second to be better people to those around us.  Smile a little more, care a little more and make this world a better place, one $2 coffee at a time. Let’s do some “Thanks” and some “Giving”!!

Cranberry Persimmon Chutney

Dietary Vegetarian
Meal type Condiment, Side Dish


  • 1/2 cup onions (diced)
  • 1 tablespoon fresh ginger (finely grated)
  • 1/3 cup apple cider vinegar
  • 2 cups fresh cranberries
  • 3 fuyu persimmon (peeled & diced)
  • 1 cup water
  • 1/4 cup sugar
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup raisins or dried cranberries
  • salt (to taste)


1. Heat olive oil in a medium saucepan over medium-high heat. Add onions and ginger and cook for 5 minutes or until soft & transluscent.
2. Add vinegar, cranberries, persimmon, water, and sugar and stir to combine well. Slowly bring to a boil and then reduce heat and simmer for 15-20 minutes until thick. Add allspice, cinnamon, pepper & salt to taste and stir in raisins or dried cranberries.


You may add more sugar according to your taste.

3 Responses to Cranberry Persimmon Chutney

  1. jan says:

    Do you share your recipes?

    • Mai-Lis says:

      I do! Sorry Jan – just realized that I wrote the recipe all up and then forgot to include it in the post! It should be there now, sorry about that!

  2. jan says:

    Thanks! It sounds yummy!

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