Gourmet, Nov 2005

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.

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Ingredients
3/4 lb. fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine
2 tablespoons water
1/2 star anise or 1/4 teaspoon star-anise pieces[1]
1/2 to 2/3 cup sugar
3 firm-ripe Fuyu persimmons (about 1 lb. total), peeled and cut into 1/4-inch dice

Preparation
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.
2. Reduce heat and simmer 5 minutes.
3. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise.
4. Fold in persimmons.
5. Transfer to a bowl and serve at room temperature or chilled.
6. Stir gently before serving.

Cooks' note:
Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.