Cranberry Wine Jelly

By Coppermouse

Not too sweet and easy as pie to make, you won’t need a can opener for the cranberry sauce this holiday season.

Ingredients

• 1 12-ounce bag fresh cranberries
• 1 large apple, peeled and diced
• 1 cup sugar
• 1/2 cup sauvignon blanc )
• 1/2 cup water

Preparation

Step 1

In a medium saucepan over medium-high heat, combine all ingredients. Bring to a boil and then lower to a simmer. Cook, stirring occasionally, until the cranberries have burst and a thick sauce has formed, about 15 minutes.

Spoon the cranberry mixture into a glass serving dish and refrigerate until completely chilled and set, about 2 to 3 hours.

Garnish with fresh cranberries and serve.