Name: Persimmon Cranberry Sauce
Cook time: 15 min
Total time: 15 min
Yield: Makes about 2 1/2 cups
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

Persimmon Cranberry SauceMatthew Hranek

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.

Cooks' note:

Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.

Recipe notes

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