Persimmon Cranberry Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 1/2 cups
- 2 tablespoons water
- 1/4 cup dry red wine
- Carbohydrate 38 g(13%)
- Fat 0 g(0%)
- Fiber 4 g(14%)
- Protein 0 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 3 mg(0%)
- Calories 155
Preparation 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. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note:Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
Preparation 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. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving. Cooks' note:Cranberry sauce, without persimmons, can be made 4 days ahead and chilled, covered. Fold in persimmons before serving.
