Fun Recipes: Persimmon Cranberry Sauce (From Gourmet Magazine)

Makes about 2 ½ cups.

Start to finish: 15 minutes

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.

¾ lb fresh or frozen cranberries (3 ½ cups)

¼ cup dry red wine

2 tbsp water

½ star anise or ¼ tsp star anise pieces

½ to 2/3 cup sugar

3 firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into ¼-inch dice

Bring cranberries, wine, water, star anise, ½ cup sugar and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce the heat and simmer for 5 minutes. Add more sugar to taste (up to 2 ½ tablespoons) and discard star anise. Fold in persimmons.

Transfer to bowl and serve at room temperature or chilled. Stir gently before serving.