Persimmon Cranberry Sauce

prep time: 10
cook time: 5


  • 3/4 pound fresh or frozen cranberries (3 1/2 cups)
  • 1/4 cup dry red wine
  • 2 tablespoons water
  • 1 cup sugar
  • 3 firm-ripe Fuyu persimmons (about 1 pound total), peeled and cut into 0.25 inch dice


Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2 quarts 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.

Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

Cooks' note:

Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.