Persimmon Cranberry Sauce
"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
- Ingredients:
- 7
- Yields:
-
8 1/2 cup servings
- Serves:
- 8
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)
directions
- Mix the cornstarch with the hot water to make a slurry.
- 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.
- Reduce heat and simmer 5 minutes.
- 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.
- Fold in persimmons.
- Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
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RECIPE SUBMITTED BY
I grew up in the American South, but I'm now living in Europe so my cooking style is... eclectic. I love making Southern comfort food, but I also love trying out complicated European dishes from time to time. Most of the time, though, I'm looking for dishes that appeal as much to my three kids as to my husband and me, and dishes that incorporate the fantastic selection of fresh veggies and fruits that we have here.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
