Persimmon Cranberry Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From Gourmet, November 2005; put here for safekeeping after making it for Thanksgiving 2011 and LOVING it. The anise imparts a flavor of cherry and vanilla that's really delicious. Would also likely be good with pomegranates, a tiny dice of ripe pear... Cooks' note: Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving. Ingredients:
3/4 lb cranberries (fresh or frozen, about 3 1/2 cups) |
1/4 cup dry red wine |
1/2 star anise |
1/2-2/3 cup sugar |
1 teaspoon cornstarch |
2 tablespoons water, hot |
3 firm-ripe fuyu persimmons, peeled and cut into 1/4-inch dice (about 1 lb total) |
Directions:
1. Mix the cornstarch with the hot water to make a slurry.
2. Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
3. Reduce heat and simmer 5 minutes.
4. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
5. Fold in persimmons.
6. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
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