Friday, November 16, 2012

Jellied Cranberry Sauce with Apples

Thanksgiving is less than a week away! I'm already salivating at the thought of turkey, dressing, sweet potatoes, and cranberry sauce. I know many people could care less about the cranberry sauce and merely open the obligatory can each year. It's the kind of the red headed stepchild of the Thanksgiving table.
For me the cranberries play a very important role on my Thanksgiving plate. They are the tart sweet goodness that brings everything else together for that perfect bite of Thanksgiving tastes.
Okay so most of you probably don't feel as strongly about the cranberry sauce as I do. Maybe you don't feel the need to make a couple of different cranberry sauces. (I'm making this one too!) However if you do plan to serve a cranberry sauce this Thanksgiving, this one is about as easy as it gets to make and it tastes fantastic. You may even want to join me in singing the praises of cranberry sauce... Anyway, this sauce can be made well in advance of Thanksgiving, so there's really no excuse to settle for just opening that can!
I topped mine with these sugared cranberries, fresh cranberries, sugared pecans, and a little fresh rosemary. Way prettier and more festive than the stuff from the can!

Jellied Cranberry Sauce with Apples
source: The Bitten Word, slightly adapted

1 12-ounce bag fresh cranberries
1 large apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water
1/2 cup pecans or walnuts, roughly chopped (optional)

Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.
In a medium heavy bottom pot, combine the cranberries, apple, sugar and water. 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, about 15 minutes. Stir in the chopped nuts, if using. Scrape the cranberry sauce into the prepared pan and refrigerate at least 3 hours, until completely chilled and set. Invert the jelled cranberry onto a serving plate and remove the plastic wrap. If desired, garnish the jelly with fresh and sugared cranberries, sugared pecans, and rosemary sprigs. Slice with a serrated knife before serving.
Make Ahead: can be made up to 2 weeks in advance. Just cover well with plastic wrap and keep refrigerated.

This cranberry sauce may even steal the turkey's spotlight! 
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Not Your Ordinary Agent said...

This is absolutely beautiful!!! I love the sugared cranberries on top!! Would love it if you could share this at Foodtastic Friday!

Winelady Cooks said...

Hi, Just came from Foodtastic Friday. This looks so delicious. I luv homemade cranberry sauce and the sugared berries look amazing.

When you have a chance please stop by.

Happy Thanksgiving,

Not Your Ordinary Agent said...

My mom would love this recipe. I'm so glad you stopped by and shared this at Foodtastic Friday!!

Lynne Daley said...

What a lovely presentation for Thanksgiving! I haven't made a jellied cranberry sauce in years; it would be a lovely change!

grace said...

you've made this look so tasteful and elegant--nicely done!

Lynne Feifer said...

Just wanted to let you know that I included this gorgeous cranberry sauce in my round-up yesterday. Hope you saw some traffic from it!
~ Lynne