Cranberry Jalapeno Persimmon ChutneyJust like Grandma never made… cranberry sauce with a kick! I’ve made this many times and it’s always more popular than the stuff from the can.

The renovation: This recipe originally appeared in the San Diego Union-Tribune newspaper’s Smart Living section. I replaced the sugar with agave syrup and changed some of the fruits, reducing the onion by half.

Suitable for:
vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

Cranberry Jalapeno Persimmon Chutney

Cranberry-jalapeno-persimmon sauce

5 from 1 vote
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dinner, Lunch
Cuisine American
Servings 12 servings


  • 12 ounces cranberries (whole)
  • 1 pears any type
  • 2-3 persimmons or one large apple
  • 2 jalapeño
  • 1/2 onions red
  • 1 oranges
  • 1/2 cup agave syrup maple syrup, honey
  • 1/4 tsp black pepper
  • 1/4 tsp cumin seeds
  • 1/4 tsp cardamom seeds ground cardamom


  • Wash the cranberries, fruit, and peppers.
  • Finely chop the onion and put in a medium-sized saucepan.
  • Add the cranberries. Core the fruit and chop. You can leave it in larger pieces for a chunkier sauce, or chop it finely if you want a smoother sauce.
  • Remove the core and seeds from the jalapenos and mince finely. Grind the cardamom seeds in a nut grinder or mortar and pestle.
  • Zest the orange into the pot, then cut in half and juice it. Add all the remaining ingredients.
  • Bring to a boil, then simmer for 30 minutes.


Per 1/4 serving:
  • 172 calories
  • 0 g fat
  • 0 g saturated fat
  • 0 g monounsaturated fat
  • 0 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 1 mg sodium
  • 255 mg potassium
  • 39 g carbohydrate
  • 8 g fiber
  • 23 g sugars
  • 1 g protein
  • 4 Weight Watchers Points Plus
If you have a masticating juicer, you can run all the fruit through it with the blank in. Put half the cranberries through the juicer; leave half of them whole.