Jellied Cranberry Sauce With Fuji Apple - cooking recipe

Ingredients

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
additional fresh cranberries and rosemary (to garnish) (optional)

Preparation

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.