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Persimmon Cranberry Sauce Recipe

Persimmon Cranberry Sauce Recipe

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Ingredients:

Serving

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 tsp cornstarch
2 tbsp water, hot
3 firm-ripe fuyu persimmons, peeled and cut into 1/4-inch dice (about 1 lb total )

Directions:

Mix the cornstarch with the hot water to make a slurry.
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.
Reduce heat and simmer 5 minutes.
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.
Fold in persimmons.
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	129.16 Kcal (541 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.2mg	0%
Potassium	33.03mg	1%
Total Carbs	31.44g	10%
Sugars	26.88g	108%
Dietary Fiber	0.08g	0%
Protein	0.08g	0%
Vitamin C	19.6mg	33%
Calcium	5.6mg	1%

Amount Per 100 g
Calories	206.07 Kcal (863 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.51mg	0%
Potassium	52.7mg	1%
Total Carbs	50.16g	10%
Sugars	42.89g	108%
Dietary Fiber	0.13g	0%
Protein	0.12g	0%
Vitamin C	31.2mg	33%
Iron	0.1mg	0%
Calcium	9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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