CRANBERRIES

CRANBERRIES
1 cup water
1 cup granulated Splenda or equivalent liquid Splenda
12 ounce bag cranberries, fresh or frozen (no need to thaw, if frozen)

Wash the cranberries in a colander, picking out any bad berries. In a large pot, bring the water and Splenda to a boil. Add the berries to the water mixture; bring to a boil and simmer, without stirring, 10 minutes. Cool in the pot, then refrigerate or freeze.

Makes about 1 1/2 cups or six 1/4-cup servings
Can be frozen

With granular Splenda:
Per Serving: 44 Calories; trace Fat; trace Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs

With liquid Splenda:
Per Serving: 28 Calories; trace Fat; trace Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs

I've adjusted the cooking procedure a bit to account for using Splenda instead of real sugar. Splenda will not boil down to a syrup and too much water would evaporate making this the traditional way, which required the sugar and water to be boiled for 5 minutes before adding the cranberries.

Also, my mother-in-law used 2 cups of sugar in her berries and the Ocean Spray package calls for only 1 cup. If you only have granulated Splenda, you'll probably want to use only 1 cup to save on a lot of carbs. I used a 2-cup equivalent of liquid Splenda and the berries are still nicely tart. I was tempted to simmer a little orange peel along with the cranberries, but I was making them to take to the in-laws for Thanksgiving and decided it was best to stick to tradition this time.

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