In a medium saucepan, combine cranberries, jalapeño, water, honey, cumin, cinnamon, cardamom and cloves and bring to a boil. Stirring occasionally, cook for about 8 minutes. Stir in persimmon and cook until mixture starts to thicken, 5-7 minutes. Remove from heat and set aside to cool. Mixture will thicken more as it cools. Serve over cream cheese with crackers, any meat or fish.
Recipe by Jazzy Gourmet Cooking Studio at https://jazzygourmetblog.com/2013/01/smoky-persimmon-cranberry-compote/