Cranberry Jezebel Sauce

Cranberry Jezebel Sauce
Southern Living, NOVEMBER 2003

This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackers.

1 cup water
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 (12 oz) bag fresh or frozen cranberries
1/2 cup pineapple preserves
3 tablespoons prepared horseradish
1 tablespoon Dijon mustard

Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.

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. Remove from heat.