The bright, tender fruit of Fuyu persimmons mellows the intensity of cranberries while lending this sauce a beautiful jewel-like hue. Using Fuyus, which can be eaten hard or soft, removes the guesswork of finding ripe fruit.
Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
Recipe information
Total Time
15 min
Yield
Makes about 2 1/2 cups
Ingredients
Preparation
Step 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.
Step 2
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
