Persimmon Cranberry Sauce - cooking recipe

Ingredients

3/4 lb cranberries (fresh or frozen, about 3 1/2 cups)
1/4 cup dry red wine
1/2 star anise
1/2 - 2/3 cup sugar
1 teaspoon cornstarch
2 tablespoons water, hot
3 firm-ripe fuyu persimmons, peeled and cut into 1/4-inch dice (about 1 lb total)

Preparation

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.