Jellied Cranberry Sauce with Fuji Apple

A great cranberry sauce need not be fancy. And it doesn’t get any more basic than this Jellied Cranberry Sauce.

The Bitten Word

Total ingredients for this sauce? Four, including water and cranberries.

Skill level?     Can you boil water?

This Jellied Cranberry Sauce is a perfect, classic accompaniment for the Thanksgiving table. It sets nicely thanks to the extra pectin in the apple — we used Honeycrisp, by the way, instead of Fuji.  No reason, really — that’s just what we had on hand.
Truth be told, though, you barely taste the apples.  This simple gelatin is all about the cranberries, with just enough sugar to temper their tartness.
If you want a great, basic cranberry sauce, this is it. And making it is only marginally harder than opening a can.

《More Thanksgiving Suggestions From The Bitten Word》

Jellied Cranberry Sauce with Fuji Apple
Food & Wine (November 2009)
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(This photo: Food & Wine)

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

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 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.


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