cranberry sauce with honeycrisp apple

Ingredients:

• 12 ounces fresh cranberries
• 1 large Honeycrisp apple, peeled and cut into 1/2-inch dice
• 1 cup granulated sugar
• 3/4 cup water

Line 8×4-inch loaf pan with plastic wrap and spray with non-stick cooking spray.  In medium saucepan, combine cranberries with apple, sugar and water.  Bring to a boil and cook over moderately high heat.  Stir frequently until the cranberries are completely broken down and sauce is very thick (about 15 minutes).

Scrape cranberry sauce into prepared pan and refrigerate until chilled (about 3 hours).  Invert the jelly onto serving plate and remove plastic wrap.  Garnish with fresh cranberries.  Slice with serrated knife before serving.

Cranberry sauce can be covered in plastic and refrigerated for up to 2 weeks.