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.