Persimmon Cranberry Sauce

• 3 1/2 cups fresh cranberries
• 1/4 cup dry red wine (I prefer Frey organic wine)
• 2 tablespoons water
• 5 whole cloves
• 1/2 cup light honey
• 3 ripe fuyu persimmons, peeled and cut into small 1/4-inch pieces

Bring cranberries, wine, water, cloves, and honey to a simmer over medium-low heat in a large saucepan. Simmer, stirring occasionally for 10 minutes until most of the cranberries "pop" (the skins break open). Remove from the heat, remove the cloves and stir in the persimmons. Add more honey to taste, 2-3 tablespoons if needed. Pour into a glass bowl and serve at room temperature.