Cranberry Sauce ('Glaze') for Pork Loin

 (pork loin or... use your imagination!)

Ingredients:

½ C canned cranberry sauce (whole berry)

½ C jelly – anything that would complement the cranberry

3-4 sprigs fresh thyme

2 tsp chicken bouillon (powder/granules or ‘Better than Bouillon’)

1½ tsp Dijon

1 tsp minced garlic (or garlic paste)

½ tsp horseradish

Directions:

Bring everything to a boil in a small saucepan; let rest so thyme can release flavor. Remove thyme shoots, leaving any leaves that fall off. Use sauce to baste a pork loin (or chicken, beef…) every 10 minutes during cooking; use remaining sauce to garnish for service.