Cranberry Sauce

12 Oz pkg Fresh Cranberries
¾ CupWater
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

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