1 12-ounce pack new cranberries
1 Fuji apple, stripped and cut into 1/2-inch dice
1 container sugar
3⁄4 container water
1. Line a 8-by-4-inch portion dish with cling wrap and splash the cling wrap with nonstick cooking shower.
2. In a medium pan, consolidate the cranberries with the apple, sugar and water. Heat to the point of boiling and cook over reasonably high warmth, blending oftentimes until the cranberries are totally separated and the sauce is extremely thick, around 15 minutes.
3. Rub the cranberry sauce into the readied container and refrigerate until chilled, around 3 hours.
4. Alter the jam onto a serving plate and evacuate the saran wrap. Enhancement with new cranberries and rosemary sprigs. Cut with a serrated blade before serving.

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