Thanksgiving would somehow seem incomplete without a cranberry delicacy on the table. As I was beginning preparations the day before Thanksgiving last year, this recipe came together in an inspired moment when I decided that brandy was going to be a featured ingredient.

1. Put the all the fruits and nuts, except the persimmons, into a food processor and pulse chop until fine. Transfer ingredients to a medium sized mixing bowl.
2. Add maple syrup and brandy and stir to thoroughly combine. Mixture will be very moist. Transfer to a clear glass serving bowl.
3. Garnish by lining the sides of the bowl with the sliced persimmons. Makes 5 cups (about 1 1/4 litres).

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