The bright flavor of the persimmon, lemon, and ginger makes this ordinary holiday
staple extraordinary. If you don’t have persimmons, use peeled and diced apple. And
if young ginger isn’t available, use regular fresh ginger. Just peel it before
grating. Recipe from Great Barrington Produce Team’s Rachel Oberg.

Makes 3 cups

1 cup water
1 pound fresh or frozen cranberries
2 cups peeled and diced fuyu persimmons (not hachiya)
1 1/2 teaspoons (packed) lemon zest
1 1/2 teaspoons (packed) orange zest
1 1/2 tablespoons finely grated fresh young ginger
1 1/2 teaspoons balsamic vinegar
1/2 cup maple syrup
1/2 teaspoon kosher salt
1 1/2 tablespoons lemon juice
1 1/2 tablespoons fresh orange juice

1. Combine the water, cranberries, persimmon, lemon and orange zest, 1 tablespoon of the ginger, balsamic vinegar, maple syrup,
and salt in a large saucepan. Bring to a boil, then reduce to a simmer. Cook partially covered, stirring occasionally, until the berries
have all burst, 15 to 20 minutes.

2. Stir in the lemon and orange juice, as well as the remaining ginger. Taste and add more salt or maple syrup
if needed.