Jellied Cranberry Sauce With Fuji Apple
"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."
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- one 12 ounce bag fresh cranberries
- 1 large fuji apple, peeled and cut into 1/2 inch dice
- 1 cup sugar
- 3⁄4 cup water
- additional fresh cranberries and rosemary (to garnish) (optional)
directions
- Line an 8 - by - 4 inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
- 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.
- 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 if desired.
- Slice with serrated knife before serving.
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RECIPE SUBMITTED BY
My husband and I live on the west coast of Florida and have 3 adult children. I am a Licensed Mental Health Counselor, energy healer and yoga instructor.
My mother was a huge influence in my interest in cooking. She was a phenomenal cook as was her mother. That side of the family is Hungarian and I have fond memories of eating Chicken Paprikas and other wonderful Hungarian foods. My father's side of the family is Russian and his mother was a champion soup maker and exercised great creativity in the kitchen. All of my children enjoy cooking and it is nice to see the tradition passed down.
