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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.
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Ingredients
For 2 COM_JOOMRECIPE_SERVING_TYPE_
persimmon-cranberry-sauce
- 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!