Reviewer:

snakehunter

Cooking Level: Intermediate

Home Town: Gaffney, South Carolina, USA

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Reviewed: Nov. 20, 2007

Yikes! Waaaaay too much vinegar for my taste!! After simmering and realizing it wasn't going to tame out, I drained the liquid from the chunks, threw it out and added apple juice, the seasonings (again), and 3/4 cup sugar and simmered some more. The fruit is still super pungent. I'm hoping it'll mellow out in the next 48 hrs before Thanksgiving! I'd hate to waste all those persimmons! If you're going to try the recipe, start with 1/2 the cider vinegar and go from there. Also this recipe makes alot.

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Reviewer:

janejanebobane

Cooking Level: Expert

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Reviewed: Nov. 28, 2004

I try one new Thanksgiving day menu item. This one was it. I'm happy to say that it was a hit. I made it without the chili pepper since I knew I was serving some who weren't interested in too spicy. It was wonderful. I used a large spicy white onion and it had plenty of kick. Make it a couple of days in advance of whatever you're serving it for. It's best when it sits 48 hours.

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