Active Time
N/A
Total Time
20 MIN
Yield
Serves : 12
© Frances Janisch

How to Make It

Step 1    

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.

Step 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.

Make Ahead

The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

Notes

Leftover cranberry sauce is always great as a spread on sandwiches. For a more creative use, try the Brown Butter Custard Pie with Cranberry Glaze, a recipe by Christina Tosi, the pastry chef at New York City's Momofuku.

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Aggregate Rating value: 5

Review Count: 163

Worst Rating: 0

Best Rating: 5

Author Name: LivingRedRose

Review Body: great recipe, i made it with splenda instead of sugar and because of having both apples and cranberries in the dish providing enough pectin it still stayed molded, a big win!

Review Rating: 5

Date Published: 2016-11-27