CRANBERRY JEZEBEL SAUCE

Serve with beef, ham, or pork at the big holiday meal, or pour over a block of low-fat cream cheese and serve with crackers for a quick-and-easy appetizer.

1 cup water
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 (12-ounce) bag fresh or frozen cranberries
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard

Combine the first 3 ingredients in a medium saucepan. Bring to a boil over medium heat; add cranberries. Return to a boil; cook for 10 minutes, stirring occasionally. Place in an airtight container; cool to room temperature. Stir in horseradish and mustard; seal and chill.

Makes 2 1/2 cups.

[The Best of Cooking Light, Make it Ahead]