Slightly adapted from Gourmet magazine via the Epicurious website
I like this sauce just the way it is, but I think just a bit of orange zest would send it over the top. Next time I make it, you can be sure I'll be trying it with the zest.
12 oz fresh or frozen cranberries (1 bag)
1/4 cup dry red wine
2 tbs water
1/2 cup sugar (to start, you can add up to 1/4 cup more at the end to suit your taste)
1/2 of a piece of star anise
1 cinnamon stick
2 ripe but firm Fuyu persimmons, peeled and chopped into a 1/4 inch dice
In a medium saucepan combine all the ingredients except the persimmons. Cook over medium heat for 6-8 minutes, or until the cranberries begin to pop, stirring occasionally. Add the persimmons to the saucepan and, stirring, cook for another 2 minutes. The cranberries should have burst open and the sauce will be nice and thick. Remove the star anise and cinnamon stick.
Taste the cranberry sauce for sweetness. If the sauce is too tart, add sugar in one tablespoon increments until it suits your taste. I stuck with the original 1/2 cup, but after eating it later in the day I think I should have added another tablespoon of sugar. Refrigerate until it is time to set the Thanksgiving table!