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Persimmon Cranberry Sauce


3 ½ c fresh or frozen cranberries
¼ c dry red wine
2 TBS water
1 ½  TBS RR&Co Cranberry & Spice Oxymel 
Pinch of sea salt 
½ of a star anise
½ to ⅔ c honey or sugar 
3 ripe, but firm, Fuyu persimmon, peeled and cut into ¼ inch dice


Bring cranberries, wine, water, RR&Co Cranberry & Spice Oxymel, star anise, honey, and a pinch of salt to a boil in a 2-quart heavy saucepan. Stir, reduce heat and simmer for 5 minutes. Add more sweetener, as needed and discard star anise. Fold in persimmons. Place sauce in a bowl and serve at room temperature or chilled. Recipe adapted from