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.
For 2 COM_JOOMRECIPE_SERVING_TYPE_
- 3/4 lb cranberries
- 1/4 c dry red wine
- 2 T water
- 1/2 star anise
- 1/2 c sugar
- 3 persimmons
Persimmon Cranberry Sauce Directions
- 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!