Cranberry Sauce
| 12 Oz pkg | Fresh Cranberries |
| ¾ Cup | Water |
| 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