Piquant Cranberry Sauce
- 1 cup water
- 1 cup firmly packed brown sugar
- 12 ounces cranberries
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.
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