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Persimmon Cranberry Relish



3/4 lbs fresh or frozen cranberries (3 1/2 cups)
1/4 cup dry red wine (2007 Standing Sun Syrah)
2 tablespoons water
1/2 start anise or 1/4 teaspoon star anise pieces
1/2 to 2/3 cup sugar
3 firm-ripe persimmons (about 1 lb total) peeled and
 cut into 1/4 inch pieces
Bring cranberries, wine, water, star anise, 1/2 cup sugar and a pinch of salt to a boil in a large saucepan. Stir occasionally, and reduce heat and simmer for 5 minutes. Add more sugar to taste.
Cut persimmons into small dice and fold into cooking cranberries.
Lauren and Lil John, cutting persimmons for the cranberry sauce.

Transfer to a bowl and serve at room temperature or chilled.