Cranberry Wine Jelly
- Active Time 20m
- Total Time 2h 20m
Not too sweet and easy as pie to make, you won’t need a can opener for the cranberry sauce this holiday season.
- 1 12-ounce bag fresh cranberries
- 1 large apple, peeled and diced
- 1 cup sugar
- 1/2 cup sauvignon blanc (from New Zealand, suggested)
- 1/2 cup water
In a medium saucepan over medium-high heat, combine all ingredients. Bring to a boil and then lower to a simmer. Cook, stirring occasionally, until the cranberries have burst and a thick sauce has formed, about 15 minutes.
Spoon the cranberry mixture into a glass serving dish and refrigerate until completely chilled and set, about 2 to 3 hours.
Garnish with fresh cranberries and serve.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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