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Persimmon Cranberry Sauce

Yield
cups
Prep time
15 mins
Course
Side dishes
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free
Source

Description

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.

Ingredients

3⁄4 lbcranberries (fresh or frozen)
1⁄4 cdry red wine
2 Twater
1⁄2 star anise
1⁄2 csugar (plus more to taste)
3 persimmons (about 1 lb, ripe, firm, peeled and cut into 1/4" dice)

Instructions

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!