Cranberry Jezebel Sauce

Ingredients

• 0.5 cup firmly brown sugar light packed
• 12 ounce cranberries fresh
• 1 tablespoon dijon mustard 
• 0.5 cup granulated sugar 
• 3 tablespoons horseradish prepared
• 0.5 cup pineapple preserves 
• 1 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.
2. Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken.
3. Remove from heat.
4. Stir in preserves, horseradish, and mustard; remove pan from heat, and let sauce cool. Cover and chill until ready to serve.
5. Note: Sauce may be stored in an airtight container in the refrigerator up to two weeks.