Ingredients
3/4
lb fresh or frozen cranberries (3 1/2 cups)
1/2
star anise or 1/4 tsp star-anise pieces
3
firm-ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice
Directions
1.
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.
2.
Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
4.
Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
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