https://www.epicurious.com/recipes/food/views/persimmon-cranberry-sauce-233000
Yields: 2 1/2 cups sauce
3/4 pounds fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry white wine
2 tablespoons water
1/2 star anise, or 1/4 teaspoon star anise pieces
1/2 to 2/3 cups sugar
3 firm ripe Fuyu persimmons (about 1 pound) peeled and diced into 1/4 inch pieces
PREPARATION: Bring cranberries, wine, water, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy
saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add more sugar, to taste (up to
about 2 1/2 tablespoons), and discard star anise. Fold in persimmons.
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
Cooks' note:
Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
