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Persimmon Cranberry Sauce

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“From Gourmet, November 2005; put here for safekeeping after making it for Thanksgiving 2011 and LOVING it. The anise imparts a flavor of cherry and vanilla that's really delicious. Would also likely be good with pomegranates, a tiny dice of ripe pear... Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.”
READY IN:
15mins
SERVES:
8
YIELD:
8 1/2 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  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.

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