Persimmon Cranberry Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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:
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 |
Directions:
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.
2. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
3. Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
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