Persimmon Cranberry Sauce
['3/4 lb fresh or frozen cranberries (3 1/2 cups)', '1/4 cup dry red wine', '2 tablespoons water', '1/2 star anise or 1/4 teaspoon star-anise pieces', '1/2 to 2/3 cup sugar', '3 firm-ripe Fuyu persimmons (about 1 lb total)', 'peeled and cut into 1/4-inch dice']
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.
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