JELLIED CRANBERRY SAUCE WITH FUJI APPLE
This is from the November 2009 issue of Food & Wine. It tastes like a combination of cranberry sauce and apple sauce. The pectin in the apple eliminates the need for gelatin. This cooks quickly but allow 3 hours to chill.
Provided by Barbaras cooking ag
Categories Low Protein
Time 20m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- 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 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.
- 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 if desired.
- Slice with serrated knife before serving.
Nutrition Facts : Calories 73.7, Sodium 0.5, Carbohydrate 19.1, Fiber 0.4, Sugar 18.5, Protein 0.1
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