Jellied Cranberry Sauce with Fuji Apple
Provided by: Food&Wine
Cranberries only need to be cooked for a few minutes before they burst and form a sauce. Melissa Rubel Jacobson has a number of recipes for them, including Cranberry, Clementine and Pumpkin Seed Conserve and Cranberry-and-Dried-Fruit Compote . To mold the sauce so it's sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.
- 1 12-ounce bag fresh cranberries
- 1 large Fuji apple, peeled and cut into 1/2-inch dice
- 1 cup(s) sugar
- 3/4 cup(s) water
- 1. Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
- 2. In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.