- 12
- 20 mins
Preparation
Step 1
Double Boilers
Woks & Stir Fry Pans
Mixing Bowls
Whisks
Bar Blenders
Coffee Makers
Combo Coffee Makers
Drink Mixers
Espresso Machines/Makers
Hand Blenders
Hand Mixers
Ice Cream Makers
Sandwich Makers
Stand Mixers
Stand Mixers - Accessories
Drink Mixers
Make Ahead recipes
Wheat-Free recipes
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 it's sliceable, she adds an apple, which is loaded with pectin, a natural gelling agent.
DIRECTIONS
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.
Date Added:
Sorry, please enter a correct e-mail address.