Cranberry Spiced Rice Pudding

• 2 cups Water Divided

• 1-1/3 cups Sugar Divided

• 2 cups (1/2 pound) Fresh or frozen cranberries

• 1-1/3 cups Quick cooking rice

• 1/4 tsp Ground cinnamon

• 1/8 tsp Salt

• 1 Apple Peeled and sliced

In a saucepan, combine 1/2 cup water and 1 cup sugar; bring to a boil. Add the cranberries; return to boiling. Reduce heat; simmer for 10 minutes or until most of the berries pop, stirring occasionally. Add rice, cinnamon, salt and remaining water & sugar. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat and stir in apple. Cover and let stand for 10 minutes.

Yield: 6 servings.