1 cup sugar
11/2 tablespoons cornstarch
1 cup water
2 cups whole cranberries
3/4 cup seedless raisins
1 tablespoon butter
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

I had a hard time trying to decide what to call this very strange sauce. Served warm over vanilla ice cream, it makes a quick, easy, and elegant dessert. And served chilled, it makes an interesting complement to poultry Stir the sugar and cornstarch together in a 2-quart saucepan. Add the water, cranberries, and raisins. Cover and bring to a boil over medium-high heat. Lower the heat and simmer, stirring often, until the cranberries are cooked and the sauce has thickened (about 5 to 7 minutes). Mash cranberries that remain whole. Remove from the heat and stir in the butter, vanilla, and chopped nuts.