Persimmon Cranberry Sauce

1. 1

   Mix the cornstarch with the hot water to make a slurry.

2. 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. 3

   Reduce heat and simmer 5 minutes.

4. 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. 5

   Fold in persimmons.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.