Jellied Cranberry Sauce with Fuji Apple

Ingredients:

12 oz Fresh cranberries

1 Large Fuji Apple, peeled and diced

1 C Sugar

3/4 C Water

Directions:

Line an 8x4 inch loaf pan with plastic wrap. Coat the plastic wrap with non-stick spray. 

Combine all ingredients in a medium saucepan. Bring to a boil and cook over medium-high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick. 

Scrape the sauce into the loaf pan and chill in refrigerator for three hours. 

Invert onto a serving plate and carefully remove plastic wrap. 

Garnish with fresh cranberries and rosemary sprigs. Slice with serrated knife and serve. 

*'Adapted from http://www.thebittenword.com/thebittenword/2009/11/jellied-cranberry-sauce-with-fuji-apple.html