Title: Jazzy Cranberry Sauce
Categories: Sauce Lowfat
Yield: 30 Ounces

1	c	Water
1	c	Sugar
1	c	Sugar, brown
24	oz	Cranberries; fresh or frozen
6	tb	Horseradish
2	tb	Dijon mustard

Must be refrigerated. Pour over low-fat cream cheese and serve with crackers, or serve sauce with pork or turkey tenderloin for holiday meals. Or place in jars and tie with a big bow.

Combine water, sugar, and brown sugar in medium saucepan; stir well. Bring to boil over medium heat; add cranberries.

Return to boil and cook 10-30 minutes, stirring occasionally.

Spoon into bowl; let cool to room temp.

Stir in horseradish and mustard. Cover and chill.

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