The bright, tender fruit of persimmons mellows the intensity of cranberries while lending this sauce a beautiful contrast of flavors. This great fruit that originated from China contains contains high amounts of antioxidants and phytonutrients.
yield: about 2 ½ to 3 cups
- 3/4 lb fresh or frozen cranberries ( about 3 1/2 cups)
- 1/8 cup dry red wine
- 1/2 cup water
- 1/2 star anise
- 1 cinnamon stick
- 1/3 agave to taste
- pinch of salt
- 1/3 cup of apple cider
- 3 firm-ripe persimmons (about 1 lb total), peeled and cut into 1/4-inch dice
Bring cranberries, wine, water, star anise, cinnamon stick, agave and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer 5 minutes. Add the apple cider and more agave to taste. Discard the star anise and cinnamon and then fold in the persimmons. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.