12 oz. fresh cranberries
1 C. water
3/4 C. Splenda pourable

In a saucepan mix Splenda and water. Stir to dissolve the Splenda. Bring to boil, add cranberries, return to a boil, reduce heat. Boil gently for 10 minutes stirring occasionally. Remove from heat. Cool completely at room temperature. Refrigerate. You can simmer the cranberries in apple juice, orange juice, etc. Add ins are raisins, zest. Add whole cloves or cinnamon sticks while simmering. Sugar-free cranberry sauce will not keep as long as the high-sugar kind because sugar acts as a preservative. However, if refrigerated, it will last at least a week, usually more.

Calories: 40
Fat: Trace
Fiber: 2g