Jellied Cranberry Sauce With Fuji Apple

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READY IN: 20mins
Recipe by Barbaras cooking ag

This is from the November 2009 issue of Food & Wine. It tastes like a combination of cranberry sauce and apple sauce. The pectin in the apple eliminates the need for gelatin. This cooks quickly but allow 3 hours to chill.

Ingredients Nutrition


  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 all the ingredients. Bring to a boil over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.
  3. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours.
  4. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs if desired.
  5. Slice with serrated knife before serving.

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