This sauce, without the persimmons, can be made up to four days ahead and chilled, with cover. Fold in the persimmons before serving, and voila, an instant and delicious side.
|3⁄4 lb||cranberries (fresh or frozen)|
|1⁄4 c||dry red wine|
|1⁄2 c||sugar (plus more to taste)|
|3||persimmons (about 1 lb, ripe, firm, peeled and cut into 1/4" dice)|
Combine the cranberries, wine, water, star anise, and 1/2 cup sugar in a heavy 2-quart saucepan. Add a pinch of salt and bring to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes, then add more sugar to taste. Pluck the star anise from the sauce and discard. Fold in the diced persimmons.
Transfer to a bowl, and serve at room temperature or chilled. Stir just before serving. Enjoy!