Okay, I have a confession. I got this recipe from the back of a package of cranberries, except I substitute Splenda for sugar. I know it sounds lazy, but my best friend told me it was an easy recipe and turns out great, so I trusted her, and she proved to be right.
12 ounces of cranberries
1 cup of water
1 cup of Splenda
Boil the Splenda and the water. Add the cranberries and bring to a gentle boil for ten minutes. Stir occasionally. When done, put in a dish to cool, and refrigerate until you want to serve.
I like to make this a day ahead of time.
Day 336: Mediterranean Pasta
8 years ago