Step 1

Line an 8-by-4-inch loaf pan or four mini loaf pans with plastic wrap and coat with nonstick cooking spray.

Step 2

In a medium saucepan, combine the cranberries, apple, sugar and water. Bring the cranberries to a boil and cook over medium heat. Stir the cranberries frequently until they have popped and are completely broken down. Turn the heat down to med-low and continue cooking until thickened, approximately 15 minutes. Pour the cranberry sauce into the prepared pan(s) and refrigerate until chilled, about 3 hours. Turn the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh sugared cranberries and rosemary sprigs. Serve immediately.