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.