Cranberry Apple Sauce (Jelly)

I’m sorry but for one reason or another I hate canned cranberry sauce….I think the look of the sauce when it comes out of the can turns me off. So, I never buy canned cranberry sauce and I try to avoid eating them when it’s served. =) Sorry, if I offended anyone!
Cranberry sauce is SO EASY to make, so why buy canned ones? Fresh homemade cranberry sauce might cost a little more, but hey at least you know it’s fresh and free of preservatives. The easy ones are just boiling water, cranberry and sugar all in one pot for a couple minutes. I came across this recipe from my Food and Wine magazine and added it to my thanksgiving dinner menu. It looked and sounded yummy, I just had to try it..and I love it !I enjoyed the slightly crunchy texture the apple gave…..this recipe is a keeper!
The original recipe from Food and Wine recipe is found here and knowing me, I had to modify the recipe (just a little), so my version is below.

CRANBERRY APPLE SAUCE (JELLY) RECIPE
Ingredients

• One 12-ounce bag fresh cranberries
• 1 Large Fuji Apple, Diced into 1/2” Cubes
• 3/4 Cup Sugar
• 3/4 Cup Apple Juice

Method
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
Combine the cranberries with the apple, juice and water in a medium sauce pan. 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 15-20 minutes. Scrape the cranberry sauce into the prepared pan, let it cool down then refrigerate until it’s chilled. Just before serving, invert the jelly onto a serving plate and remove the plastic wrap. Slice with a serrated knife before serving.

Simply June