Persimmon Cranberry Sauce

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 3/4 lb cranberries (fresh or frozen, about 3 1/2 cups)
• 1/4 cup dry red wine
• 1/2 star anise
• 1/2-2/3 cup sugar
• 1 teaspoon cornstarch
• 2 tablespoons water, hot
• 3 firm-ripe fuyu persimmons, peeled and cut into 1/4-inch dice (about 1 lb total)

Recipe

• 1 mix the cornstarch with the hot water to make a slurry.
• 2 bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
• 3 reduce heat and simmer 5 minutes.
• 4 add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. simmer another minute or two, then remove from heat.
• 5 fold in persimmons.
• 6 transfer to a bowl and serve at room temperature or chilled. stir gently before serving.