1 (12 ounce) package fresh or frozen cranberries, thawed
2/3 cup granulated sugar
1 cup water, divided
1/2 teaspoon almond extract
2 tablespoons cornstarch
Combine cranberries, sugar, 3/4 cup water and almond extract in medium saucepan. Bring to a boil over medium-high hear; reduce heat to low. Simmer, uncovered, 5 minutes or until cranberries are tender and sugar is dissolved.
Return mixture to a boil over medium-high heat. Stir remaining 1/4 cup water into cornstarch in small cup until smooth; stir into boiling mixture. Boil 1 minute or until chickened, stirring constantly.
Makes about 2 1/2 cups.