Serve with beef or pork, or pour over cream cheese and serve with crackers.

1	cup	water
1/2	cup	sugar
1/2	cup	firmly packed brown sugar
12	ounces	fresh or frozen cranberries -- (1 bag)
3	tablespoons	prepared horseradish
1	tablespoon	Dijon mustard
		Fresh mint sprigs -- (optional)

• Combine the first 3 ingredients in a medium saucepan; stir well.
• Bring to a boil over medium heat; add cranberries. Return to a boil, and cook 10 minutes, stirring occasionally.
• Spoon into a bowl; let cool to room temperature. Stir in horseradish and mustard; cover and chill.
• Serving Ideas : Garnish with fresh mint, if desired.

  Yield: 2-1/2 cups (serving size: 1/4 cup). 10 Serving