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: 15 mins
• Serves: 8
• Yields: 8 1/2 cup servings

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

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.