Jellied Cranberry Sauce with Fuji Apple
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.
Plus: F&W's Ultimate Thanksgiving Guide
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