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Persimmon Cranberry Sauce

Name: Persimmon Cranberry Sauce
Cuisine: american
Ingredients: 3/4 lb fresh or frozen cranberries (3 1/2 cups); 1/4 cup dry red wine; 2 tablespoons water; 1/2 star anise or 1/4 teaspoon star-anise pieces; 1/2 to 2/3 cup sugar; 3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
2.
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

Recipes sourced from Epicurious.com.

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