PREPARATION:

1. Combine cranberries, sugar, 3/4 cup water and, if desired, almond extract in medium saucepan. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 5 minutes or until cranberries are tender and sugar is dissolved.
2. 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 thickened, stirring constantly.