Prep 5 mins
Cook 10 mins
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.
- 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)
- 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.