1998 FRESH CRANBERRY SAUCE

1 cup sugar
1 cup water
1 (12-ounce) package fresh cranberries

In a heavy saucepan over medium heat, mix sugar and water; stir to dissolve sugar. Bring to a boil and add cranberries; return to a boil, then reduce heat. Boil gently, stirring occasionally, for 10 minutes. Remove from heat. Cool completely at room temperature, then refrigerate.

Makes 2 1/4 cups or 18 servings, each 49 calories, trace of fat and sodium.

VARIATIONS: Mix and match any one or two of the following: fresh strips or grated orange peel from half of a fresh orange; 1/2 teaspoon fresh or 1/4 teaspoon ground ginger; 1/2 to 1 whole diced jalapeno; 1 small jar jalapeno jelly; 1/4 cup finely chopped pecans or walnuts; 1 tablespoon diced candied pineapple; 1/4 cup chopped raisins; 1 tablespoon diced candied pineapple; 1/4 cup chopped raisins; 1 tablespoon rum; or 3 tablespoons fresh chopped mint or cilantro leaves. You could also add these to canned cranberry sauce.