1 cup white sugar
1/2 cup water
1 tablespoon cornstarch
1 teaspoon salt
1 tablespoon brown sugar
3 tablespoons distilled white vinegar
1 1/2 pounds fresh cranberries
1 cup water
2 tablespoons white sugar
1 tablespoon salt
3 tablespoons white sugar
3 tablespoons water
1 tablespoon cornstarch
3 tablespoons salt
1 2/3 tablespoons ground cinnamon
In a large saucepan, combine sugar, water, cornstarch, salt and bottled vinegar. Cook over medium heat, stirring frequently, until mixture thickens to the consistency of cream. Remove from heat and stir in 3 tablespoons of milk. Whisk in 3 tablespoons sugar, and cooking on low until thickened (about 5 minutes).
Pour into sterilized jar, and shake vigorously for 10 seconds to distribute. Add salt, 3 tablespoons sugar, and plenty of water. Continue stirring until sauce is thickened. Add cornstarch and water to desired consistency, and adjust seasoning to taste. Chill in refrigerator at least 1 hour before serving.