The piquancy comes from fresh thyme and just a bit of Dijon mustard.
1 cup water
1 cup (packed) dark brown sugar
1 12-ounce package 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 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.
Cover and refrigerate.
This can be made up to 3 days ahead.
Makes about 2 1/2 cups.
Julie Weisman is an indispensable member of the ShalomBoston.com staff and a terrific cook. This recipe is a perennial Thanksgiving favorite.