Active Time

　　15 min

　　Total Time

　　15 min

　　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.

　　

Ingredients

Makes about 2 1/2 cups

　　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

　　

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.

　　Cooks' note:

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