Jellied Cranberry Sauce with Fuji Apple
"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...."
INGREDIENTS
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1 12 ounce bag fresh cranberries
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1 large Fuji apple peeled and cut into 1/2-inch dice
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1 cup sugar
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3/4 cup water
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Tip: Leftover cranberry sauce is always great as a spread on sandwiches. For a more creative use, try the Brown Butter Custard Pie with Cranberry Glaze, a recipe by Christina Tosi, the pastry chef at New York City's Momofuku.
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