PreviousContentsNext

Jellied Cranberry Sauce with Fuji Apple

1

12-ounce bag fresh cranberries

1

large

Fuji apple, peeled and cut into 1/2-inch dice

1

cup

sugar

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.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (13.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

774

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 7.33mg

<1%

Potassium 5.78mg

<1%

Total Carbohydrates 199.96g

67%

Fiber 0g

0%

Sugar 199.6g

 

Protein 0g

0%

Tips

The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled. 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 itís sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent. 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 Cityís Momofuku.