Persimmon Cranberry SauceMatthew Hranek
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.
Recipe information
Total Time
15 min
Yield
Makes about 2 1/2 cups
Ingredients
3
/4 lb fresh or frozen cranberries (3 1/2 cups)
1
/4 cup dry red wine
2
tablespoons water
1
/2 star anise or 1/4 teaspoon star-anise pieces
1
/2 to 2/3 cup sugar
3
firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice
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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.