Persimmon-Cranberry Sauce (Recipe)
I don’t know about you, but I’m counting down the days to Thanksgiving. It’s the tastiest of all holidays, isn’t it? I just couldn’t help but share my favorite cranberry sauce recipe, complemented with mild and mellow persimmons. In short, it’s the cranberry sauce for people who don’t like cranberry sauce, and those who do like it will love this sauce too!
Best of all, you can make this up to four days ahead of time! Omit the persimmons, cover and refrigerate. Fold the persimmons into the sauce just before dinner.
- 3 1/2 Cups fresh cranberries (about 3/4 pound)
- 1/4 Cup dry red wine
- 1/2 Star anise
- 1/2 Cup+ sugar
- Coarse salt
- 3 Firm-ripe Fuyu persimmons (about 1 pound), peeled & cut into 1/4-inch pieces
1. In 1-quart heavy saucepan over medium-high heat, bring cranberries, wine, anise, sugar, 2 tablespoons water and 1 pinch salt to a boil. Reduce heat to low, and simmer mixture for about 5 minutes. Taste and add a little if desired, at a little more sugar in 1/2 tablespoons increments, up to 2 1/2 additional tablespoons. Remove and discard anise with a slotted spoon. Gently fold persimmons into sauce. Transfer to a bowl. Let sauce cool to room temperature before serving. You can also chill it in the refrigerator. Stir before serving.
Recipe Credit: Epicurious.