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Jellied Cranberry Sauce with Fuji Apple
© Frances Janisch

Jellied Cranberry Sauce with Fuji Apple

  • TOTAL TIME: 20 MIN Plus 3 hr chilling
  • SERVINGS: 12
  • HEALTHY
  • MAKE-AHEAD

Cranberries only need to be cooked for a few minutes before they burst and form a terrific cranberry sauce. Melissa Rubel Jacobson has a number of recipes for them. To mold the sauce so it's sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.

  1. One 12-ounce bag fresh cranberries
  2. 1 large Fuji apple, peeled and cut into 1/2-inch dice
  3. 1 cup sugar
  4. 3/4 cup 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.
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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