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Holiday Dinner with Bradley Ogden

Bradley Ogden
at Caesars Palace

3570 Las Vegas Boulevard
Las Vegas, NV 89109

Persimmon Chutney
Chef Bradley Ogden of Bradley Ogden at Caesars Palace – Las Vegas, NV
Adapted by StarChefs

Yield: 2 Cups


  • 1 cup cider vinegar
  • 2 Tablespoons brown sugar
  • Zest and juice from 2 lemons
  • 1 Tablespoon finely grated ginger (or 1 teaspoon dried ginger)
  • 1 cinnamon stick
  • ¼ teaspoon ground coriander seed
  • Pinch ground cloves
  • 1/8 teaspoon hot chili flakes
  • Pinch cayenne pepper
  • 1 cup yellow onion, diced
  • 1/3 cup golden raisins ¾ cup Fuyu persimmon, peeled and diced (or other firm-fleshed persimmon)

Combine the vinegar and brown sugar in a 1½-quart heavy-bottomed saucepan. Bring to a boil and cook until reduced by half. Add the remaining ingredients, except the persimmon. Lower the heat and simmer for 8 minutes. Remove from heat and let cool. Remove the cinnamon stick and fold in the persimmon. The chutney may be stored in a covered glass or ceramic container in the refrigerator for several days. Serve at room temperature.

..Published: November 2004

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