Cranberries, 3 cup, whole *Splenda, 1 Cup Water, tap, 1 cup (8 fl oz)
Mix Splenda and water in suacepan and bring to boil, add cranberries, return to boil, reduce heat and gently boil 10 minutes stirring occasionally. Remove from heat and cool completely at room temerature, thenrefrigerate.
I was suprised by how easy this was! I wish I'd been doing it all along, fresh cranberry sauce tastes so much better than the canned. I lessened the splenda, like suggested, to 3/4 cup. It was great and the kids loved it too!
Try Agave Syrup instead of Splenda-a small cinnamon stick and real fresh orange juice and a dash of port(naughty but nice)My Grandmother gave me this recipe 40 years ago and I still make it each Christmas
couldn't be any easier! Great sub for my craisins in my hot morning cereal!! I cooked too long (forgot about it) and it got REALLY thick, but thins out nicely in my steel cut oats! I also added orange zest!