Cranberry Persimmon Sauce Recipes

Steps:

• 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.

Steps:

• Mix the cornstarch with the hot water to make a slurry.
• Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
• Reduce heat and simmer 5 minutes.
• Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
• Fold in persimmons.
• Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.

Steps:

• Wash the cranberries well and pick them over, discarding soft ones. Scrub the orange and dry it. Use a microplane to grate off the zest and measure out 2 teaspoons, then peel the orange and remove the white pith, and break into segments. Wash the persimmons, trim out their stems and cores, and cut them into roughly 1-inch pieces.
• Combine the cranberries, orange, grated zest, persimmons, and a pinch of sea salt in the container of the food processor and pulse briefly, just to break everything up. Add the sugar and 2 teaspoons lemon juice, pulse again, and taste. If you think you need more sweetness, add a tiny bit more sugar; if you need acid, add a drop of lemon juice.
• Pulse once more to blend the seasonings, but do not overprocess. This relish should have a gravelly texture, with distinct pieces of golden persimmon showing among the cranberries.