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.