Jellied Cranberry Sauce With Fuji Apple

1. 1

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

2. 2

   In a medium saucepan, combine all the ingredients. Bring to a boil over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes.

3. 3

   Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours.

4. 4

   Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs if desired.

5. 5

   Slice with serrated knife before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.