Piquant Cranberry Sauce

1 cup water
1 cup firmly packed brown sugar
12 ounces cranberries
1 tablespoon chopped fresh thyme
1 teaspoon Dijon mustard
Pinch of salt

Combine 1 cup water and brown sugar in heavy medium saucepan. Bring to a boil, stirring until sugar dissolves. Add cranberries. Simmer until berries burst, stirring occasionally, about 8 minutes.

Remove from heat. Stir in thyme, mustard and salt. Cool completely. (Can be made 3 days ahead. Cover and refrigerate.)

Yields about 8 servings.