Splenda Cranberry Sauce

I had this marvelous cranberry sauce about 5 years ago at a friends house. Since I have Diabetes, I substituted Splenda for an equal amount of sugar...you could switch back if you like. I love this recipe and make it every year at Thanksgiving. It's best if you make it several days ahead to allow the flavors to blend. It's a step above the "norm".

• Ready In: 20 mins
• Yields: 3 cups

Ingredients

• 4  cups fresh cranberries, picked over & rinsed
• 2  cups Splenda sugar substitute or 2  cups sugar
• 6  tablespoons water
• 6  tablespoons  fresh orange juice
• 1⁄4 teaspoon salt
• 2  inches fresh ginger, peeled & cut in 3 pieces (if you don't have fresh ginger, add 1/2 tsp ground ginger with other spices)
• 1  orange, zest of
• 1  teaspoon cinnamon
• 1⁄8 teaspoon ground cloves
• 1⁄2 teaspoon allspice

Directions

1. Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.
2. Bring to boil and cook about 10 minutes or until all berries have burst.
3. Remove from heat and allow to cool 1/2 hour.
4. Remove ginger pieces and add cinnamon, ground cloves and all spice.
5. Blend thoroughly and allow to cool completely.
6. Put in covered bowl and refrigerate until ready to use.