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.
(Can be made 3 days ahead. Cover and refrigerate.)
Yields about 8 servings.