PBG Recipe: Cranberry Persimmon Relish with Vanilla Bean

Having never eaten Persimmon before I decided to pick one up at the grocery store last week.  Unfortunately, since I am not familiar with these fruits I did not realize that there are some that can be eaten raw and some that need to be cooked.  The kind I purchased has to be cooked as it was very high in tannins.  This gives your mouth a very dry and fuzzy feeling when eating this fruit raw. 

Since I had a bag of cranberries in the fridge from a previous cooking failure I decided to make some special Cranberry Sauce for Christmas Dinner.  This sauce is very fragrant and sweet.  It could be used as a jam for breakfast or with your Turkey on Christmas Day.

Cranberry Persimmon Relish with Vanilla Bean
1 bag cranberries, rinsed and picked through
juice from 4 clementines
2 persimmons, peeled and diced
2/3 - 3/4 cup sugar (depending on how sweet you like it)
1/2 tsp kosher salt
1 Vanilla bean pod, split down the length of the bean

Directions
1.  Add all ingredients to a saucepan.  Place pan over medium-high heat and bring to a boil.
2.  Lower heat to medium and cook for about 15 minutes or until the cranberries burst, stirring occasionally.
3.  Remove from heat and allow cranberry sauce to cool for at least 10 minutes.  Remove Vanilla bean pod before serving.