|12 Oz pkg||Fresh Cranberries|
|1 Cup||Granulated Splenda|
Rinse cranberries and remove any that are soft or white. Put cranberries into a pot and add water and Splenda. Mix to disolve and heat over high heat until mixture comes to a boil. Lower heat and boil gently for 10 minutes. Cool then store in refridgerator until ready. This can be made a few days ahead of time.
If you want jellied cranberry, blend the cranberries when hot with an immersion blender and pour into a gelatin mold. Chill until ready to serve. Loosen from mold by floating the mold in hot water for a few minutes. Turn onto a plate and serve.
For a dipping sauce: increase the water by half a cup. After it's cooked, blend with an immersion blender until smooth. Serve in ramekins.
Also try our Cranberry Cheesecake